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    Crostini with Wild Mushrooms and Mozzarella View Edit

    Servings: Not specified

    Directions

    Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and sauté 3 to 4 minutes. Pour in wine; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Mix in salt and pepper.

    Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.

    Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.

    Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, chopped
    • 1 pound button or wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped
    • 1/4 cup white wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
    • 1 pound fresh salted buffalo mozzarella, cut into 24 slices
    • 2 tablespoons chopped fresh Italian parsley

    Parsed from recipe text (no separate ingredient records).

    Comments

    Crostini with Wild Mushrooms and Mozzarella

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