Cremini mushrooms, also known as baby portabella mushrooms, are a hearty variety of mushroom that pack in a lot of flavor. For my delectable Cremini & Goat Cheese Crostini with Basil, I make a mushroom duxelles with finely chopped cremini mushrooms, scallions, and garlic, cook the mixture in a mixture of butter and olive oil, and finish it off with a sprinkling of fresh basil. All atop a crisp piece of crostini covered in creamy goat cheese, this appetizer is as elegant and easy as they get.
(To view this recipe, click on the blue title of the blog post above*)
Cremini & Goat Cheese Crostini with Basil
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 2 cups sliced cremini mushrooms, finely chopped
- 4 scallions, ends trimmed and thinly sliced
- 3 garlic cloves, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons dry white wine
- Goat cheese, room temperature
- Crostini, for serving
- Fresh basil, chiffonade for garnish
Directions:
- Place the butter and olive oil in a large skillet. Heat over medium heat until the butter is melted. Add the mushrooms, scallions, and garlic to the pan. Season the mixture with salt and pepper. Cook, stirring often for 5-7 minutes, or until the mushrooms have exuded their liquid and are tender. Add in the white wine and cook for an additional minute until the wine is absorbed.
- In the meantime, heat the crostini in the oven until warm and crisp. Spread room temperature goat cheese on each crostini, then top with the mushroom mixture. Garnish with fresh basil and serve room temperature.
Tagged: appetizer, baby bellas, basil, cremini mushrooms, crostini, garlic, goat cheese, hors d'oeuvres, mushroom crostini, mushrooms, scallions, small bite, white wine
Leave a Reply