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Mushroom and Fontina Crostini
© Fredrika Stjärne

Mushroom and Fontina Crostini

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

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  1. Four 1/2-inch-thick slices of peasant bread, halved diagonally
  2. 5 tablespoons extra-virgin olive oil
  3. 1 1/2 pounds white mushrooms
  4. 2 tablespoons unsalted butter
  5. 2 medium shallots, finely chopped
  6. 1 large garlic clove, minced
  7. 1 teaspoon chopped thyme
  8. 3 tablespoons water
  9. Salt and freshly ground pepper
  10. 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
  11. 1 tablespoon chopped parsley
  1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
  2. Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
  3. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.

Suggested Pairing

The mushrooms and Fontina suggest a citrusy-lush Pinot Blanc, but an earthy-spicy Pinot Noir would be terrific as well.

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