Description
Little toasts hot out of the oven, smeared with creamy melty mascarpone and topped with a savory mushroom mix. Prepare to have zero leftovers!
Ingredients
- 1 whole Baguette, Sliced (1 Loaf Should Yield About 24 Slices)
- ⅓ cups Olive Oil
- 2 cloves Garlic, Minced
- 1 pound Baby Bella Mushrooms, Sliced Thin Or Diced (Stems Included)
- 1 Tablespoon Sherry Vinegar
- ¼ cups Fresh Parsley, Chopped
- Salt And Pepper, to taste
- ⅓ cups Mascarpone Cheese
Preparation
Preheat oven to 400 F. Spread baguette slices out on a baking sheet and lightly brush the top side with olive oil. Toast at 400 F for 6 minutes. You may be tempted to toast them longer, but resist, or they will become too crunchy! When done remove the pan from the oven and set aside.
In a saute pan over medium heat, cook the garlic with a tablespoon of olive oil until fragrant, about a minute. Add the mushrooms and sherry vinegar, and saute until mushrooms are soft and a lot of the liquid has cooked out. Stir in the chopped parsley and add salt and pepper to taste. Remove from heat.
Spread a thin layer of mascarpone on each slice of toast and top with a spoonful of the mushroom mixture. Serve hot!
Adapted from Small Bites by Jennifer Joyce.
