Mushroom Crostini
Ingredients
1
Kowalski's French Baguette, sliced ¾" thick on the diagonal (about 24 slices)
- Kowalski's Extra Virgin Olive Oil, as needed
12 oz. (approx.)
fresh Minnesota Grown mushrooms (any variety or blend), roughly chopped
3 cloves
garlic, finely minced
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¾ cup
Kowalski's Garden Vegetable Whipped Cream Cheese Spread, at room temperature
¾ cup
freshly grated Kowalski's Signature Parmesan Cheese
2 tbsp.
chopped fresh Italian parsley, divided
Directions
- Preheat oven to 350°.
- Brush one side of each baguette slice with oil; arrange in a single layer on a baking sheet, oiled side up.
- Bake in preheated oven for 5 min; turn and continue baking for an additional 2 min.
- Remove crostini from oven; set aside.
- In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan.
- Add mushrooms; cook, stirring frequently, until tender and getting dark on the edges.
- Add garlic; cook and stir for 2 min.
- Remove mushroom mixture from heat; season to taste with salt and pepper. Set aside to cool for 10 min.
- In a small mixing bowl, mix cream cheese with Parmesan; stir in ½ the parsley and set aside.
- Spread cheese mixture on oiled side of crostini; spoon mushroom mixture on top.
- Garnish with remaining parsley; serve immediately.
