Since New Year’s Eve is just a couple of days away, I couldn’t let the week pass without sharing my favorite appetizer. You’ll be excited to add this recipe to your repertoire as it’s a total crowd-pleaser, even amongst the non-blue-cheese lovers! Two added bonuses: it’s easy-to-prepare and the crostini topper can be made ahead. Does it get much better than that?
Crostini with Prosciutto, Mushrooms and Blue Cheese ( Bon Appétit magazine)
3 tablespoons butter
1/2 lb. fresh shiitake mushrooms, stemmed, caps chopped
4 oz. crimini mushrooms, chopped
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup crumbled blue cheese (about 3 ounces)
1/2 cup chopped thinly sliced prosciutto (about 2 or 3 ounces)
1 sourdough baguette, cut into 1/2-inch diagonals
chopped fresh parsley
Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
