Crostini With Mushrooms, Prosciutto, And Bleu Cheese

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/2 lb fresh shiitake mushroom, stemmed, caps chopped
• 4 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1/2 cup whipping cream
• 1/2 cup crumbled blue cheese (about 2 ounces)
• 1/2 cup chopped thinly sliced prosciutto (about 2 1/2 ounces)
• 18 slices sourdough bread (1/2 inches thick, diagonally sliced)
• chopped parsley

Recipe

• 1 melt butter in a heavy large skillet over medium high hear. add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.
• 2 add cream and boil until liquid is completely absorbed, about 2 minutes.
• 3 remove from heat. add bleu cheese and stir until cheese melts.
• 4 mix in proscuitto. season with salt and pepper. transfer to a bowl. (mushroom topping can be made 1 day ahead. cover and refrigerate. if you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).
• 5 preheat oven to 375 degrees. arrange bread slices on baking sheet. bake until just golden, about 5 minutes.
• 6 mound 1 generous tablespoon mushroom topping on each slice of bread. return to oven and bake until heated through, about 6 minutes.
• 7 sprinkle with chopped parsley.