Crostini With Mushroom, Ricotta and Mascarpone Cheeses

Ingredients

10 slices from a baguette
1 clove of garlic, peeled
For cheese topping:
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon salt
2 tablespoons olive oil
1 clove large of garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1/4 teaspoon lemon zest

Preparation

1
For crostini: Drizzle olive oil onto baguette slices and sprinkle with salt and pepper.
2
Toast in a preheated 350 degree oven until slightly crispy.
3
Remove from oven and rub the garlic clove over the top of each crostini.
4
For cheese topping: Put all ingredients into a mini food processor.
5
Puree until mixture is combined and slightly whipped.
6
For mushrooms: Heat olive oil in a large pan over med-hi heat.
7
Add sliced mushrooms and stir to coat. (If the pan looks dry, add another drizzle of olive oil).
8
Let the mushrooms sauté for a few minutes without stirring.
9
Once the juices start to come out of the mushrooms, give them a stir and let sauté on the other side, another several minutes.
10
When the mushrooms are almost done, add the garlic, red pepper flakes, thyme and season with salt and pepper.
11
Continue stirring for another minute or two while the garlic gets a little color.
12
Remove from heat and stir in the lemon zest.
13
To assemble: Spread cheese over crostini and top with mushrooms.

Tools

 



About

The cheese topping can be made ahead and refrigerated. Let come to room temperature before serving.

Tags:

Yield:

4 servings

Added:

September 8, 2010

Creator:

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