Ingredients
Makes 8 to 10 crostini

1 head garlic
½ tsp. (2.5 mL) good quality virgin olive oil
1 large Portobello mushroom
3 to 4 large white button mushrooms
14 to 16 medium shiitake mushrooms, stems removed
1 Tbsp. (15 mL) unsalted butter
1 tsp. (5 mL) minced fresh thyme
kosher salt and freshly ground black pepper, to taste
2 slices prosciutto (optional)
2 to 3 generous Tbsp. (30 to 45 mL) chèvre
1 baguette, or Calabrese ring or baguette, sliced ½-inch (1.2-cm) thick
up to 1 Tbsp. (15 mL) freshly squeezed lemon juice
truffle oil (optional)

Instructions
Preheat the oven to 375°F (190°C).

Cut the top off the garlic head so it is flat. Place the garlic on a piece of tin foil large enough to wrap it completely. Drizzle with olive oil and wrap it tightly. Roast in the oven for about 1 hour or until the garlic is soft.

Meanwhile, scoop out the black gill from the Portobello mushroom with a teaspoon and discard, along with the stem (or keep the stem for vegetable stock). Cut the mushroom into 1/8-inch (3-mm) slices, then each slice into thirds. Slice the button and shiitake mushrooms into 1/8-inch (3-mm) pieces.

Melt the butter in a frying pan and sauté the mushrooms over medium heat until almost cooked. Mix in the thyme, salt, and pepper, and continue sautéing until the mushrooms are cooked but still plump. Set aside.

Hold the still-warm garlic head cut-side down, and squeeze the roasted, soft garlic cloves into a bowl.

Tear the prosciutto into strips approximately 3 inches × ½ inch (7.5 × 1.2 cm). Break the chèvre into ¼- to ½-inch (6-mm to 1.2-cm) clumps.

Grill or toast the bread. Reheat the mushrooms and stir in some lemon juice. Spread a layer of roasted garlic over the bread and spoon on a mound of mushrooms. Sprinkle with a few drops of truffle oil (if using) and top with either a chunk of chèvre or a curl of prosciutto. Serve warm.

Photo by Doug Bradshaw.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


  Printer-friendly version
  Send this recipe to a friend.


  previous recipe   |   next recipe