FBC2015 Appetizer Contest: Mushroom Crostini with Herbs and Garlic by The Busy Baker

 This year’s FBC Appetizer Spotlight Contest earns the winning recipe bragging rights at the Mushrooms Canada table during the Friday night reception. All attendees will get to taste and savour your recipe, and the winner gets to walk away with $150 grocery gift card too!! Don’t miss your opportunity… With the contest deadline closing in, we’re getting some wonderful entries and can’t wait to see yours too!

Today, we’re welcoming Chrissie of The Busy Baker and her healthy mushroom appetizer.

These Mushroom Crostini with Herbs and Garlic are a great, healthy appetizer idea and they’re absolutely bursting with flavour! Gorgeous fresh Canadian Crimini mushrooms are the start of this show: they’re sauteed in aromatic thyme and white wine and served on slices of toasted whole grain baguette slathered in a low-fat herb and garlic cream cheese spread. Crimini mushrooms are deeper and nuttier in flavour than typical white mushrooms and so they pair perfectly with the bright flavours of the herbs and the creaminess of the cheese. This is the perfect recipe for any home chef: simple, healthy, and fresh ingredients that speak for themselves. I think you’re going to love it!

4 oz low-fat cream cheese (use high-fat if you prefer), softened to room temperature

1 clove of garlic, finely grated

a pinch of sea salt

a pinch of pepper

1/4 tsp dried basil

1/2 tsp dried thyme

approximately 1/2 whole grain baguette (about 16 thin slices)

220g Canadian crimini mushrooms, thinly sliced

2 tsp olive oil

1/2 tsp dried thyme

1/4 cup white wine

a pinch of sea salt

a pinch of pepper

fresh chives for garnish

1. Slice the 1/2 baguette into 16 thin slices and toast in a 375 degree oven until they’re a nice light golden brown colour (about 5-6 minutes)

2. Combine the softened cream cheese, the finely grated garlic, salt, pepper, basil and thyme until the mixture is smooth and the herbs and spices are incorporated evenly.

3.  Heat a large skillet over medium high heat and add the olive oil, sliced crimini mushrooms, thyme, salt and pepper and saute until the mushrooms just begin to release their juices.

4.  Add the white wine, reduce the heat to medium-low, and cover the pan while the mushrooms simmer in the wine until they’ve softened completely and turned a rich, dark brown colour.

5.  Spread each toasted slice of baguette with a generous dollop of the herb and garlic cream cheese mixture and spoon several mushroom slices on top.

6.  Garnish with some fresh chives, and serve immediate

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