Wild Mushroom and Taleggio Crostini
A Venetian-inspired crostini topped with sautéed wild mushrooms, goat cheese and Taleggio brings rich, savory flavor to a simple toasted ciabatta base. A warm appetizer perfect for gatherings or pairing with a glass of wine.
Ingredients
- Butter
- 2 pounds assorted wild mushrooms, cleaned and sliced
- Salt
- Pepper
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 8 slices ciabatta, lightly toasted
- Lemon olive oil
- 2 ounces goat cheese
- 6 ounces Taleggio, or fontina, cut into small pieces
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium heat. In batches, sauté the mushrooms (adding a little more butter if necessary) until they turn golden brown, about 5–8 minutes. Once all the mushrooms are cooked, return them to the pan. Add a large pinch of salt, 8–9 grinds of pepper, the chives and parsley. Mix well, then remove from the heat.
- Place the toasted ciabatta on a rimmed baking sheet. Drizzle each slice with a little lemon olive oil. Spread with the goat cheese and heap the mushrooms on top. Dot each crostino with pieces of Taleggio. Place under the broiler for 3–4 minutes or until the cheese has melted. Serve hot.
Nutrition
Calories: 199kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 436mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg