Crunchy crostini topped with an elegant mixture of sautéed mushrooms and grated gruyere.
|2 tbsp||(30 mL) Unsalted butter|
|1||Large shallot, finely chopped|
|2||Cloves garlic, minced|
|Salt to taste|
|1||(300 g) Package mixed mushrooms, thinly sliced|
|1||Large tomato, seeded and coarsely chopped|
|1 tbsp||(15 mL) Chopped fresh parsley|
|.66 cup||(150 mL) Grated Gruyere cheese|
|2||Dempster’s® OvenFresh™ Baguettes|
MELT butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until soft and brown, about 4 minutes. Add shallot and garlic, season with salt and continue to cook until soft. Set aside.
ADJUST oven rack about 8 inches (20 cm) from the broiler element. Preheat broiler to high.
CUT each baguette into 8 slices and place on a large baking sheet. Broil one side until lightly toasted. Turn slices over and top each with a heaping spoonful of mushroom mixture. Sprinkle with cheese, and broil until cheese is slightly brown and melted.
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