Easy Cheesy Mushroom Crostini
Make these delicious mushroom crostini for your next party. They disappear first and fast. And you'll love how easy they are to make!
Servings: 20 crostini
Calories: 100kcal
Ingredients
For Bread:
- 1 Baguette , about 20 slices
- Extra virgin olive oil
For Topping:
- ½ recipe funghi trifolati
- 5 oz scamorza cheese or other soft cheese like Fontina, Taleggio, Provolene, Mozzarella (140 g)
- ¼ cup Parmesan cheese
For Lazy Bechamel:
- ½ cup milk
- 1 tablespoon flour
- Salt to taste
For Garnish:
- Fresh theme (optional)
Instructions
Prepare the Bread
- Slice the bread. Place it on hot grill and brush with extra virgin olive oil. Grill on both sides.
- Alternatively you can toast the bread in the preheated to 375F (180C) oven for 5-10 minutes. Half through baking time, flip each slice and finish toasting until light golden color.
Prepare the Topping
- Prepare lazy bechamel sauce. In a small saucepan mix milk and flour. Put on medium low heat. Whisk continuously until you see the first bubbles and the sauce has thickened. Add a pinch of salt.
- In a bowl mix sauteed mushrooms, bechamel sauce and cheese cut in cubes. Add grated Parmesan cheese and mix again.
Assemble Crostini
- Place grilled bread on a baking sheet (lined with parchment paper for easy cleaning) and generously top with mushroom and cheese mix.
- Bake in a preheated to 3750F (190C) oven and bake for 10 minutes until cheese has melted.
- Serve warm. They don’t last long but in case there are leftovers you can enjoy them even cold (at room temperature).
Notes
See the Step By Step Pictures for visual walk-through of the recipe.
Nutrition
Serving: 2g | Calories: 100kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 156mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 0.001mg | Calcium: 74mg | Iron: 0.5mg