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🇮🇹 A classic of Italian cuisine
Toasted baguette slices rubbed with garlic, herb-roasted mushrooms and Parmesan cheese: this quick and delicious starter will have you loving Italian cuisine once again!
🧄 A gourmet recipe created for an Eco Tips
Without even knowing it, we can be supporting the slavery and exploitation of Chinese prisoners just by buying garlic…What's more, garlic from China can also be very unhygienic! Take a look at the Eco Tips I wrote on garlic to find out more.
It's to illustrate this Eco Tips that I've created this easy, quick and mega-gourmet recipe! In case you were wondering, crostini originated in Italy way back in the Middle Ages.
💙 Why you'll love them
- It's very easy to make and quick to prepare
- It takes us all the way to Italy
- It's ideal for last-minute appetizers
✅ Gluten-free version
If you're allergic or intolerant to gluten, don't panic, I've got substitutes for you to make this recipe.
Buy gluten-free baguette or gluten-free bread.
🐹 Are there any vegan alternatives?
Making this recipe vegan is very simple: simply replace the Parmesan cheese with the vegan cheese of your choice!
🍄 When do you eat mushrooms?
You can eat them all year round, ain't life grand?!
😇 Storage
You can keep these crostini in an airtight box in the fridge for 2 to 3 days. If you ever want to leave them longer, it won't hurt, but the crostini will surely have lost some of their flavor.
To reheat them, just pop them in the oven for a few minutes. But don't use the microwave, or they'll go all soft!
📖 Recette
Mushroom, garlic and Parmesan crostini
Ingredients
- 1 baguette
- 1 garlic clove
- 1 tablespoon olive oil
- 7 oz mushroom chopped
- 1 tablespoon thyme divided
- 1 tablespoon chives divided
- 1 pinch Espelette pepper
- 1 oz Parmesan cheese freshly grated
- 1 filet de balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven in natural convection/static heat mode to 350°F/180°C. Meanwhile, cut your baguette into thin slices, place them on a baking tray lined with aluminum foil and, once the oven is hot, place in the oven for around ten minutes.
- Cook the mushrooms in a frying pan over high heat with the olive oil. Add chives, thyme, salt, pepper and a pinch of Espelette pepper.
- Once the baguette is golden-brown, let it cool slightly so as not to burn yourself, and rub the slices with a clove of garlic.
- On each slice, place the mushrooms, freshly grated Parmesan cheese and drizzle with the balsamic vinegar.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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