Buttermilk Blue Crostini with Mushrooms
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series. Make these crostini for any occasion, and enjoy the simplicity!
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, thinly sliced
- 1 tablespoon fresh flat leaf parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh mint, chopped
- Salt and freshly ground black pepper
- 3 ounces Mezzaluna® Fontina, coarsely grated
- 3 ounces Buttermilk Blue®, crumbled
- 12 slices coarse-textured bread, toasted
- Heat olive oil in a large skillet over medium high heat. Add mushrooms and cook until liquid has evaporated, approx. 7 - 10 minutes.
- Add parsley, thyme and mint, and stir to combine; season with salt and pepper.
- Remove mushrooms from heat, allow to cool and gently stir in cheese.
- Preheat broiler
- Distribute mushrooms and cheese on top of toast. Place on baking sheet in a single layer and broil until cheese has melted.
culture: the word on cheese https://culturecheesemag.com/