Heaps of herby mushrooms over crostini. A super easy appetizer!
Ingredients
- 1 baguette, sliced
- 2 tbsps Della Terra Mushroom Sage Olive Oil, plus extra for brushing baguette
- 2 cloves garlic, minced
- 6 cups sliced mushrooms (use your favourite varieties)
- 1/2 tsp Herbes de Provence
- 1/4 cup Italian flat-leaf parsley, chopped
- 3 tbsps Della Terra Traditional Dark Balsamic
- 1 tsp Dijon mustard
- 1/4 cup shaved Asiago cheese
- Salt & pepper, to taste
Directions
Heat Della Terra Mushroom Sage Olive Oil in a large skillet over medium-high heat.
Add garlic, mushrooms, Herbes de Provence, salt, and pepper. Cook, stirring occasionally, for about 5 minutes, or until browned and moisture has evaporated.
Remove from heat and stir in parsley, Della Terra Traditional Balsamic Condimento, and Dijon mustard.
(Make ahead: refrigerate in an airtight container for up to 8 hours. Let stand at room temperature for 30 minutes before continuing.)
Brush sliced baguette with additional Della Terra Mushroom Sage Olive Oil and toast under a broiler until browned on both sides.
Top toasted bread with the mushroom mixture and finish with shaved Asiago cheese.
Serve immediately.