This easy appetizer heaps a herby mushroom mixture on crisp, crunchy toasts. Try exotic mushrooms for a more woodsy flavour. A vegetable peeler guarantees thin cheese shavings.
Ingredients
- 1 baguette (French stick)
- 2 tbsp (25 mL) olive oil
- 2 cloves garlic, minced
- 6 cups (1.5 L) sliced mushrooms (1 lb/500 g)
- 1/2 tsp (2 mL) herbes de Provence
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (50 mL) chopped fresh parsley
- 3 tbsp (50 mL) balsamic vinegar
- 1 tsp (5 mL) Dijon mustard
- 1/4 cup (50 mL) shaved Asiago cheese
Steps
- In large skillet, heat oil over medium-high heat; cook garlic, mushrooms, herbes de Provence, salt and pepper, stirring occasionally, for about 5 minutes or until browned and moisture is evaporated. Remove from heat; stir in parsley, vinegar and mustard. (Make-ahead: Refrigerate in airtight container for up to 8 hours; let stand at room temperature for 30 minutes before continuing.) Spoon onto prepared toasts. Sprinkle with Asiago.
- Tip: If you don't have herbes de Provence on hand, just use a generous pinch each dried thyme, rosemary and savory.
