Crostini With Mushroom, Ricotta and Mascarpone Cheeses
By: Karen
Published: Wednesday, September 8, 2010 - 2:57pm

Ingredients




For crostini:
10 slices from a baguette
olive oil
salt and pepper
1 clove of garlic, peeled
For cheese topping:
 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon salt
of pepper
For mushrooms:
10 cremini mushrooms, sliced
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.

About


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