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!!
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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.
Jaime says
Looks great. This is my favorite kind of food.
Barbie with a T says
Crostini is my favorite appetizer, topped with just about anything. My favorite is topped with eggplant caponata. The are so versatile…salty, semi sweet, salt/sweet, meaty, cheesy, or a simple bruscetta, etc. You name it, crostini is the mostest!
nina says
I share your love for crostinis, if you make them in advance and keep them in an eaitgiht container, making snacks is an absolute breeze!!!
bellini says
You know how much I would love to be in Portland. Thanks for sharing this simple and simply delicious appetizer Cathy.
laura says
beautiful and delicious!
Etuko Sato says
Hello.
It is a very good site.
The mind is really healed.
My site is a site of the herb.
Please come by all means.
Thank you.
naama peled says
i love it!
look’s so good.
naama
Rachel the SdOC says
I do something similar to this where I sautee the ‘shrooms with a bit of sherry and garlic and throw some thyme on the crostini. Now I’m really thinking I should try some chives!
Dana says
Oh this is completely awesome, thank you!!
Kham says
Those look absolutely divine and I’m sure they’d taste just a good too! Gorgeous pictures.