Rosemary Mushroom Crostini
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Rosemary Mushroom Crostini
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 83 |
| pro | 4 g |
| carb | 9 g |
| total fat | 4 g |
| fibre | 1 g |
| sodium | 153 mg |
| % RDI: | - |
| calcium | 5 % |
| folate | 12 % |
Ingredients
-
1 bread
2 tbsp (30 mL) butter
1/4 cup (60 mL) red onion, finely chopped
1 large clove garlic, minced
5-1/2 cups (1.375 L) finely chopped mixed mushrooms
1/4 cup (60 mL) 35% cream
1 tsp (5 mL) minced fresh rosemary
1 cup (250 mL) grated Canadian Oka, Emmental or Aged Cheddar cheese
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
Salt and freshly ground pepper to taste
Whole pink peppercorns and rosemary
Preparation
Slice bread into 1/3-inch (1 cm) thick rounds. Toast until golden. Set aside.
Saut?nions and garlic in butter at medium-high for 1 minute. Add mushrooms. Cook 7 minutes, stirring occasionally. Remove from heat.
Stir in cream, rosemary and seasoning. Stir in cheeses. Spread toast with a spoonful of mushroom mixture.
Set on baking sheet and broil until hot—2-3 minutes. Garnish with a few whole pink peppercorns and rosemary. Serve immediately.
Saut?nions and garlic in butter at medium-high for 1 minute. Add mushrooms. Cook 7 minutes, stirring occasionally. Remove from heat.
Stir in cream, rosemary and seasoning. Stir in cheeses. Spread toast with a spoonful of mushroom mixture.
Set on baking sheet and broil until hot—2-3 minutes. Garnish with a few whole pink peppercorns and rosemary. Serve immediately.
Source : Dairy Farmers of Canada
- Keywords : Appetizers; Bake; Christmas; Cheese;
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