philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Recipes / Appetizers / MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

02/28/2016 by Filippo Trapella Leave a Comment

Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

  • 1 ciabatta bread
  • 2 lb (900 g) shiitake mushrooms
  • 4 cloves of garlic
  • 1/2 lb (220 g) Fontina cheese, or another cheese easy to melt
  • 4 tbsp unsalted butter
  • 4 sprigs fresh thyme
  • 1/2 tsp white pepper
  • to taste table salt

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

BROCCOLI AND CAULIFLOWERS

Clean the mushrooms and slice them into slices thick 1/4 inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

MUSHROOMS CHEESE CROSTINI

Preheat the oven on 400° F.

Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve  the mushrooms cheese crostini just out from the oven, very hot!

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

TAKE A LOOK AT THIS

SAUSAGE CHEESE CROSTINI Tuscan recipe

SAUSAGE CHEESE CROSTINI

PRINTABLE VERSION

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina
 
Print
Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Italian
Ingredients
  • 1 ciabatta bread
  • 2 lb (900 g) shiitake mushrooms
  • 4 cloves of garlic
  • 1/2 lb (220 Kg) Fontina cheese, or another cheese easy to melt
  • 4 tbsp unsalted butter
  • 4 sprigs fresh thyme
  • 1/2 tsp white pepper
  • to taste table salt
Instructions
  1. BROCCOLI AND CAULIFLOWERS
    Clean the mushrooms and slice them into slices thick ¼ inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.
  2. MUSHROOMS CHEESE CROSTINI
    Preheat the oven on 400° F.
    Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve the mushrooms cheese crostini just out from the oven, very hot!
  3. MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina
3.4.3177

 

Filed Under: Appetizers, Faster Than 45 Mins, My Authentic Italian Recipes, Recipes, Vegetarian Tagged With: bread, cheese, ciabatta, Crostini, croutons, easy, Fontina, italian, italy, melted, mushrooms, party, quick, roasted, thyme, vegetarian

« VEGETARIAN BAKED PASTA with cauliflower sauce and broccoli
ARTICHOKES SALAD with green olives and sweet garlic »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress