Lemony mushroom and herb crostini.Photo, Angus Fergusson
Ingredients
12
slices of
baguette
, cut into 1/4-in. thick rounds
1 tbsp
butter
1
shallot
, chopped
227-g pkg
sliced mixed
mushrooms
1 tbsp
lemon zest
1/4 cup
chopped
parsley
1/2 cup
soft, spreadable
cheese
, preferably herbed Boursin
Instructions
PREHEAT oven to 400F. Toast 12 1/4-in.-thick baguette rounds in centre of oven, 5 to 6 min. Melt 1 tbsp butter in a non-stick frying pan over medium-high. Add 1 chopped shallot and a 227-g pkg sliced mixed mushrooms. Cook until mushrooms are soft and liquid evaporates, 3 min. Add 1 tbsp lemon zest and 1/4 cup chopped parsley. Spread each toast with 2 tsp of Boursin herbed cheese. Top with mushroom mixture.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.