Tedder

Mushroom Crostini

Hearty mushrooms and mild mozzarella make this dish the perfect candidate for your next gathering.

Ingredients:
1 tbsp. olive oil
1 large garlic clove, finely chopped
½ pound mushrooms, chopped (any variety)
⅛ cup pinot grigio (or other dry white wine)
pepper and kosher salt to taste
12 slices (½-inch thick) baguette or ciabatta bread
½ pound fresh mozzarella, cut into 12 slices
1 tbsp. chopped fresh parsley

candidatered

Directions:
Preheat oven to 375°. In a non-stick fry pan, heat olive oil over medium-high heat. Sauté garlic until fragrant (about 30 seconds). Add chopped mushrooms and sauté for 3 to 4 minutes. Pour in wine and cook, stirring, until liquid evaporates (about 5 minutes). Add salt and pepper.

Place bread slices on large cookie sheet. (Toast the bread before topping with cheese, if desired). Top each piece with a slice of mozzarella. Bake 5 minutes, until cheese is melted. Top each piece with mushroom mixture. Sprinkle with parsley.

Serve warm.

Wine selection:
The Candidate Red

For information on making your favorite wine variety, visit letsmakewinetn.com.

LetsMakeWine July 2016 Pulse ad

Share/Bookmark

About the Author

The Murfreesboro Pulse, Middle Tennessee's Source for Art, Entertainment and Culture News. murfreesboropulse@yahoo.com

Both comments and pings are currently closed.

Sorry, the comment form is closed at this time.

Toot's
Paul Mitchell the school
Ascent
The Nurture Nook
Murfreesboro Symphony Orchestra
Champys
SmoopysVintageBicycles