RECIPE

© Ray Kachatorian

Mushroom and Fontina Crostini

• Recipe by Maria Helm Sinskey

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

• Fast
• Staff Favorite

Ingredients

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

Directions

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.