Crostini with Mushroom Spread and Ricotta Salata
Prep: 12 minutes; Cook: 22 minutes
Because of its abundance of sheep, Sicily is well-known for its sheep's milk cheeses, such as ricotta salata. We fell in love with this dry, salted cheese that contributes a sharp, tangy flavor to the crostini.
More From Oxmoor House
- Calories: 130
- Fat: 4.3g
- Saturated fat: 0.8g
- Protein: 3.6g
- Carbohydrate: 20.3g
- Fiber: 2g
- Cholesterol: 1mg
- Iron: 0.8mg
- Sodium: 248mg
- Calcium: 10mg
- 24 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette
- Olive oil-flavored cooking spray
- 2 (8-ounce) packages presliced mushrooms
- 4 teaspoons olive oil, divided
- 1/2 cup finely chopped shallots
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons crumbled ricotta salata or feta cheese
- 1/2 cup fresh basil leaves, cut into thin strips
- 1. Preheat oven to 375°.
- 2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375° for 10 minutes or until toasted.
- 3. While bread bakes, place mushrooms in a food processor, and pulse 10 times or until finely chopped. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté 1 minute. Add mushrooms and salt; cook 18 to 20 minutes or until liquid evaporates, stirring often. Remove from heat, and stir in remaining 1 tablespoon oil, 2 tablespoons chopped basil, parsley, and pepper. Spoon about 2 1/2 teaspoons mushroom mixture evenly over each crostini. Sprinkle evenly with cheese and basil strips.
Only you will be able to view, print, and edit this note.Add Note