|
Ingredients
1 skinny baguette
1 tbsp (15 mL) olive oil
12 oz (375 g) mixed Ontario Mushrooms, including cremini, portobello, shiitake, oyster and white button
1 Ontario Onion, diced
2 cloves Ontario Garlic, minced
1/2 tsp (2 mL) dried basil leaves
1 tbsp (15 mL) each balsamic vinegar and water
1/2 cup (125 mL) diced smoked ham (such as Black Forest) or prosciutto
2 tbsp (25 mL) chopped fresh parsley
1/2 cup (125 mL) freshly grated Asiago or Parmesan cheese
Salt and pepper
Preparation
Slice baguette into 1/3-inch (8 mm) thick rounds. Brush with a little olive oil and broil until lightly golden in colour.
Clean mushrooms; slice small ones and chop larger ones to make about 4 cups (1 L).
In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic; cook for 4 minutes. Stir in basil, then add vinegar and water; cook for 1 to 2 minutes or until liquid has evaporated.
Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread (crostini); sprinkle with remaining cheese.
Make-ahead tip:
Cool filling, cover and refrigerate. Before serving, warm briefly in microwave, spoon onto toasted bread (crostini), sprinkle with cheese. Crostini can also be made ahead, cooled and stored in airtight container at room temperature for up to 2 days.
Nutrients per serving
Protein: 2.0 grams
Fat: 1.0 gram
Carbohydrates: 5.0 grams
Calories: 37 |
相关文章
