With all the holiday festivities coming up it is important to have bites on hand for your party guests, especially ones that are quick and easy to put together. I’ve said before, but I think it’s nice to serve both hot and cold selections.
I love crostini because the options are endless when it comes to what you can place on little bites of toasted bread. Mushrooms are especially welcomed around here as their earthy flavors pair so well with Oregon Pinot Noir.
These mushrooms are quite flavorful since they are cooked with wine, giving them a rich flavor and mouthfeel. Remember, cooking with alcohol brings out the flavor in food by both evaporation and molecular bonding, resulting in a wonderful taste.
Your guests will appreciate this wonderful appetizer and it’s so easy to prepare you can concentrate on the main dish and the holidays!!
Heat oven to 400o F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
Cook mushrooms in olive oil in a skillet over medium-high heat until tender, 4-5 minutes. Add 1/2 cup white wine and simmer until evaporated, about 4 minutes. Season with salt and pepper.
Dividing evenly, top 24 crostini with the mushrooms and sprinkle with chopped chives.
You will love them!
Mushroom and Herb Crostini
Ingredients
- 1 baguette sliced in 24 pieces
- olive oil
- 12 oz assorted mushrooms, sliced
- 1/2 cup white wine
- salt and pepper
- 1 Tablespoon chopped chives
Directions
- Heat oven to 400 degrees F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
- Cook mushrooms in olive oil in a skillet over medium-high heat until tender, 4-5 minutes. Add 1/2 cup white wine and simmer until evaporated, about 4 minutes. Season with salt and pepper.
- Dividing evenly, top 24 crostini with the mushrooms and sprinkle with chopped chives.
