Garlicky Mushroom Mascarpone Crostini

Garlicky Mushroom Mascarpone Crostini

1 French baguette sliced
olive oil
salt and pepper

Cheese topping:

1/4 cup of mascarpone
1 cup ricotta cheese
1 tablespoon olive oil
1/2 tablespoons lemon juice
1/4 teaspoons lemon zest
salt and pepper

Mushroom topping:

10 mushrooms (sliced) (whatever kind you like)
3 tablespoons olive oil
1 clove garlic (large of, minced)
1/4 teaspoons red pepper flakes
1/2 teaspoons chopped fresh thyme
salt pepper



Drizzle olive oil onto baguette slices and sprinkle with salt and pepper.
In a preheated 350 degree oven, toast baguette slices until slightly crispy and golden.
In a medium bowl, mix all cheese topping ingredients. Set aside.
For mushrooms: Heat olive oil in a large pan over med-hi heat.
Add sliced mushrooms and stir to coat. If the pan looks dry, add a little more olive oil).
Let the mushrooms sauté for a few minutes without stirring.
When the mushrooms are almost done (juice has evaporated) add the garlic, red pepper flakes, thyme and season with salt and pepper.
Continue stirring for another minute or two while the garlic gets a little color.
Remove from heat.
Spread cheese topping over crostini and top with mushrooms.

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