Mushroom Crostini Recipe
Whipped robiola, mushroom conserva, black truffle
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Ingredients
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Crostini Base
Mushroom Conserva
Whipped Robiola
Garnish
Method
Crostini Preparation
- 1
Prepare the Baguette
Preheat your oven to 375°F (190°C). Slice the baguette into 1/2 inch thick slices.
- 2
Toast the Crostini
Brush both sides of the baguette slices with olive oil and sprinkle with salt. Place them on a baking sheet and toast in the oven for about 10-12 minutes, or until golden and crispy. Remove from oven and let cool slightly.
Mushroom Conserva Preparation
- 3
Cook the Mushrooms
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant. Then add the mixed mushrooms, thyme, salt, and pepper, cooking until the mushrooms are tender and browned, about 8-10 minutes.
- 4
Add Vinegar
Stir in the red wine vinegar and cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool.
Whipped Robiola Preparation
- 5
Whip the Cheese
In a mixing bowl, combine the robiola cheese and heavy cream. Use a hand mixer or whisk to whip the mixture until it becomes light and fluffy. Season with salt to taste.
Assembly
- 6
Assemble the Crostini
Spread a generous layer of whipped robiola on each toasted baguette slice. Top with a spoonful of mushroom conserva.
- 7
Garnish
Finely shave the black truffle over the top of each crostini and sprinkle with chopped fresh parsley for garnish.