Sautéed Mushroom Crostini Recipe

Name: Sautéed Mushroom Crostini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 slices Villaggio® Toscana Thick Slice White Bread; 2 tbsp (30 mL) olive oil; 2 cloves garlic, minced; 4 cups sliced mixed mushrooms (about 12 oz/375 g); 1 tbsp (15 mL) chopped fresh thyme; 1 tsp (5 mL) lemon zest; 1/4 tsp (1 mL) each salt and pepper; 3 tbsp (45 mL) goat cheese; 2 tbsp (30 mL) cream cheese; 1/2 tsp (2 mL) Dijon mustard; 1/4 cup (60 mL) shaved Parmesan cheese

Ingredients

8 slices Villaggio® Toscana Thick Slice White Bread
2 tbsp (30 mL) olive oil
2 cloves garlic, minced
4 cups sliced mixed mushrooms (about 12 oz/375 g)
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) lemon zest
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) goat cheese
2 tbsp (30 mL) cream cheese
1/2 tsp (2 mL) Dijon mustard
1/4 cup (60 mL) shaved Parmesan cheese

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 375°F (190°C). Cut crusts from bread; using rolling pin, roll out bread to flatten slightly. Cut into triangles. Place on baking sheet; bake for 12 to 15 minutes or until toasted and golden.
Heat oil in large skillet set over medium-high heat; cook garlic and mushrooms, stirring occasionally, for about 8 minutes or until browned and moisture has evaporated. Stir in thyme, lemon zest, salt and pepper.
Meanwhile, mix together goat cheese, cream cheese and Dijon mustard; spread over toast points. Top evenly with mushroom mixture; sprinkle with shaved Parmesan cheese.

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