Crostini With Wild Mushrooms, Pancetta and Thyme

Ingredients

1 tablespoon unsalted butter

1/2 cup minced shallot

1/4 pound pancetta, diced into small pieces

1 pound wild mushrooms, cleaned and sliced

splash of vermouth

1 teaspoon chopped fresh thyme

1 tablespoon minced fresh parsley

salt and pepper to taste

olive oil

1 baguette, sliced 1/2-inch thick

thyme flowers, for garnish (optional)

Preparation

Heat a large saute pan over medium-high heat. Add the butter, then the shallot and pancetta. Cook until lightly browned, about 2 minutes.

Add the mushrooms to the pan, raise the heat and brown lightly, about 2 minutes. Add a splash of vermouth and scrape up any browned bits. Add the thyme and parsley and cook 1 more minute. Add salt and pepper

Heat the oven broiler to high heat. Lightly brush olive oil onto one side of the bread slices and lay them on a sheet pan, oiled side of the bread up. Place the pan in the middle position of the oven, watching carefully so the toast doesn't burn. Let brown nicely, about 2-3 minutes for most broilers. Top each crostini with some of the mushroom mixture and garnish with thyme flowers (optional).

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About

This recipe is from Becky Selengut's "Absolutely Fabulous Appetizers" taught at PCC. You can substitute prosciutto for the pancetta, though keep in mind that it is saltier. If the mushrooms are dry in step 2, add some water.