In Italian, this appetizer is known as Crostini di Funghi al Forno. Our first time making this lovely dish was for a small dinner party. Everyone loved it, so a few days later when attending another dinner party, we were tasked with bringing an appetizer and made the same thing. No disappointments.
One of my favorite melting cheeses is fontina. Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.
Fontina is not just limited to Italy, there are versions of Danish and Swedish characterized by their waxed rinds and sweet savory flavor. A suitable substitute is Gruyère which produces a rich and creamy sauce similar to that of Fontina.
Baked Mushroom Crostini
Ingredients
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, crushed and peeled
- 1 lb. mixed fresh mushrooms, sliced (cremini, button, shiitake, oyster, chanterelle)
- 4 fresh sage leaves, chopped
- ½ tsp. kosher salt
- 2 Tbsp. chopped fresh Italian parsley
- 8 slices country bread, very lightly toasted
- 1 cup grated Italian fontina
- ½ cup freshly grated Grana Padano
Direction
- Preheat the oven to 400 degrees.
- To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the garlic cloves. Once the garlic is sizzling, add the mushrooms and sage, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Stir, and brown the other side. Season with the salt, cover, and cook until tender, about 5 minutes. Uncover, remove the garlic, stir in the parsley, and set aside.
- On a baking sheet, brush the lightly toasted bread on both sides with the remaining 2 tablespoons olive oil. In a medium bowl, toss together the grated cheeses. Stir half of the cheese mixture into the mushrooms.
- Spread the mushroom mixture on the toasts, and sprinkle with the remaining grated-cheese mixture. Bake until the tops are browned and the cheese is bubbly, about 10 to 12 minutes. Serve hot.
Recipe from Lidia Bastianich
Accounting for Taste 