Mushroom and Herb Crostini

Photo: psfreeman

The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container. Recipe by Kate Merker: December, 2010 from the Real Simple website:

Yield: 24 servings
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  • 24 thin slice(s) baguette (from 1 small loaf)
  • 3 tablespoon(s) olive oil
  • 12 ounce(s) assorted mushrooms, thinly sliced
  • 1/2 cup(s) white wine
  • Kosher salt and black pepper
  • 1 tablespoon(s) chopped fresh chives


  1. 1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side
  2. 2. Heat the remaining tablespoon of oil in a large skillet over medium-high heat and add the mushrooms. Cook until tender, 4 to 5 minutes. Add the wine and simmer until the liquid has evaporated, 3 to 4 minutes; season with ¼ teaspoon each salt and pepper.
  3. 3. Dividing evenly, top the toasted baguette slices with the mushrooms and sprinkle with the chives.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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