You will love our delectable Mushroom-Swiss Crostini. Pictured with Lingonberry-Turkey Tea Sandwiches.
Mushroom-Swiss Crostini
Yield: 16
Ingredients
- 1 (8-ounce) package sliced baby portobello mushrooms
- ¼ cup diced green bell pepper
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons finely shredded Swiss cheese, divided
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon fresh thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 16 prepared crostini
- Garnish: fresh thyme sprigs
Instructions
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, combine mushrooms, bell pepper, olive oil, and ¼ teaspoon salt, tossing to coat with oil. Spread in a single layer onto a prepared baking sheet.
- Bake until mushrooms release their juices, approximately 20 minutes. Let mushrooms cool slightly before finely chopping.
- In a medium bowl, combine chopped mushrooms, ½ cup Swiss cheese, Worcestershire sauce, thyme leaves, ¹⁄8 teaspoon salt, and black pepper, stirring to blend.
- Divide mushroom mixture evenly among crostini. Sprinkle with remaining 2 tablespoons Swiss cheese. Place crostini on remaining prepared baking sheet.
- Bake crostini until mushroom mixture is hot and cheese melts, 5 to 8 minutes.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
