Mushroom Crostini

Mushroom Crostini

Makes 24

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
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Directions
  1. Preheat oven to 350°.
  2. Brush one side of each baguette slice with oil; arrange in a single layer on a baking sheet, oiled side up.
  3. Bake in preheated oven for 5 min; turn and continue baking for an additional 2 min.
  4. Remove crostini from oven; set aside.
  5. In an extra-large skillet over medium-high heat, heat enough oil to lightly coat pan.
  6. Add mushrooms; cook, stirring frequently, until tender and getting dark on the edges.
  7. Add garlic; cook and stir for 2 min.
  8. Remove mushroom mixture from heat; season to taste with salt and pepper. Set aside to cool for 10 min.
  9. In a small mixing bowl, mix cream cheese with Parmesan; stir in ½ the parsley and set aside.
  10. Spread cheese mixture on oiled side of crostini; spoon mushroom mixture on top.
  11. Garnish with remaining parsley; serve immediately.