Recipe courtesy of Haylie Duff
Mushroom and Herb Crostini
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 8 mg
- Sodium
- 385 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 8 mg
- Sodium
- 385 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
- Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.
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