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Tuscan Mushroom Crostini

Tuscan Mushroom Crostini

I love COBS Bread….I know what you’re thinking…”they’re making you say that”…..um…NO. Ever since I tried their white chocolate ginger buns over Christmas…it was love at first bite.  YUM!

Today I bought one of their baguette so that I could make up a few new crostini recipes.  I was a bit worried that they would flop but they didn’t.  I am so excited to have 2 new recipes that would be perfect for camping season or our next dinner party.  I am posting one recipe here & I’ll post the other another day as WordPress doesn’t want me to post both.  You can find out more about COBS on their Facebook page.

First off…how to make a crostini:

    1. Preheat oven to 350 degrees.
    2. Thinly slice a baguette on an angle.
    3. Brush both sides with olive oil.
    4. Bake until the crostini are crispy throughout…about 15 minutes.

Tuscan Mushroom Crostini

Tuscan Mushroom Crostini

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Mushrooms make the perfect topping for the perfect crostini.

Ingredients

  • 200 gram crimini mushrooms
  • 4 cloves garlic
  • 2 tbsp red wine, just a glug each
  • 2 Tbsp butter
  • 2 Tbsp 10% cream
  • salt
  • pepper
  • Chopped green onion tops

Instructions

  1. Coarsely chop mushrooms.
  2. Spray a large skillet with cooking spray.
  3. Press the garlic cloves with a garlic press.
  4. Cook about 1 minute. Add mushrooms and red wine.
  5. Cook until mushrooms start to soften. Add butter.
  6. Cook another 5 minutes. Season with salt and pepper.
  7. Add cream and continue to cook until thickened and starting to brown.
  8. Scoop onto crostini and garnish with chopped green onions.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 49Saturated Fat: 2gCholesterol: 12mgSodium: 28mgCarbohydrates: 1g

Disclosure: I was given a gift card by COBS bakery.

Tuscan Mushroom Crostini Appetizers

What is your favorite crostini topping recipe?

 

 

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Richard

Monday 5th of March 2012

That looks like yummy! I will try this out soon. Thanks for the recipe!

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