 Cheesy Mushroom Crostini
Makes 12 servings
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Ingredients
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4
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tablespoons prepared garlic butter,* divided
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12
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slices sourdough French bread, cut diagonally
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1
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package (10 ounces) mushrooms, wiped clean and sliced
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1
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red onion, chopped
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1
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jar (4 ounces) chopped pimiento, drained
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1/2
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cup (4 ounces) crumbled Gorgonzola or blue cheese, divided
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1/4
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cup chopped fresh basil
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2
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tablespoons French's® Honey Dijon Mustard
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1
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tablespoon balsamic or red wine vinegar
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*Or, if prepared garlic butter is not available, substitute 1/4 cup melted butter mixed with 1/4 teaspoon garlic powder.
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Prep Time
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25 minutes
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Cook Time
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15 minutes
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1. Divide 2 tablespoons garlic butter evenly between bread slices. Brush butter on one side of bread. Place bread, buttered-side up, on oiled grid. Grill over medium-high heat 3 minutes or until golden, turning once. Transfer to serving platter.
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2. Heat remaining garlic butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 to 8 minutes or until mushrooms are golden. Add pimiento, 1/4 cup cheese, basil, mustard and vinegar; cook and stir 3 minutes or until liquid is evaporated.
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3. Spoon mushroom mixture evenly over bread slices. Top with remaining cheese. Serve warm.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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