Schlotterbeck & Foss

‘Tis the Season for Crostini

The holiday season is full of cocktail parties. Whether you are hosting or contributing to a pot luck, crostini is always a win-win. Crostini is the Italian word for little toasts. When it comes to crostini, the possibilities are endless. The toppings can be a simple olive cream cheese topped with crispy bacon or more involved with a thin layer of pesto with fresh mozzarella and quartered grape tomatoes.

Our fool proof method for making crostini: Pre-heat the oven to 400°F. Cut a baguette into 1/2-inch thick slices. Transfer the slices to a baking sheet. Generously brush the bread with oil or spray the tops with cooking spray, turn the slices and repeat. Bake for 8-10 minutes until crispy and lightly golden.  Transfer the slices to a cooling rack. This step can be done one day ahead of time, just keep the cooled crostini in an air-tight container.

Grilled Portabella Crop_Color

 

Grilled Portabella Mushroom Crostini
Recipe Type: Vegetarian, Appetizer
Prep time:
Total time:
Serves: 12
Ingredients
  • 2 Tbsp. S & F Peppercorn Steak Sauce
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1/2 tsp. minced garlic
  • 2 large portabella mushrooms, stems removed
  • cooking spray
  • 1/8 tsp. kosher salt
  • 1 standard bakery baguette
  • 1/3 cup Boursin Cheese
  • 1 Tbsp. flat leaf parsley or thinly sliced chives
  • ground black pepper
Instructions
  1. Preheat the grill.
  2. Add the S & F Peppercorn Steak Sauce, olive oil, lemon juice and garlic to a small mixing bowl. Whisk until evenly blended.
  3. Lay the mushrooms, gill side up, on a large plate. Brush the sauce onto the mushrooms, coating both sides.
  4. Grease the grill with cooking spray. Place the mushrooms on the grill, top side down and cook until well-marked, about 4 minutes. Turn and grill until tender, about 4 minutes. Transfer the mushrooms to a plate to cool. Season the mushrooms with salt. They will release more liquid as they cool.
  5. Slice the bread on a diagonal into 1/2-inch thick slices. Spread a thin layer of Boursin onto each slice. You may have a few extra slices of bread.
  6. When the mushrooms are cool enough to touch, slice them into very thin strips at a slight angle to create wide, but thin slices.
  7. Assemble the crostini: Place a slice of mushroom onto each bread slice, sprinkle with parsley and a bit of freshly ground black pepper.
  8. These mushroom crostini can be served as an appetizer or a vegetarian entrée with a green salad.

Two more crostini recipes:
Buttered Pecan, Honeyed Fig and Goat Cheese Crostini
Smoked Salmon Crostini

Garlic Cloves (Sweet Bourbon)