Crostini With Wild Mushrooms, Pancetta and Thyme
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 6:03pm

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

1 Heat a large saute pan over medium-high heat. Add the butter, then the shallot and pancetta. Cook until lightly browned, about 2 minutes. 2 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 3 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).

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.