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.
Oxmoor House JUNE 2006
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.
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