Crostini with Wild Mushrooms and Mozzarella
Created by Mollie Ahlstrand
Mollie Ahlstrand learned to make the earthy bread for these crunchy crostini, topped with mozzarella and mushrooms, in Padua, Italy.
Servings: Serves 6
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic , chopped
  • 1 pound button or wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped
  • 1/4 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 24 small (1/2-inch-thick) slices   country-style bread (preferably ciabatta), toasted
  • 1 pound fresh salted buffalo mozzarella , cut into 24 slices
  • 2 tablespoons chopped fresh Italian parsley
Preheat oven to 375 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and sauté 3 to 4 minutes. Pour in wine; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.


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