Cheesy Mushroom Crostini

I’m excited to participate in this year’s #FoodBloggerLove event! This is the second year of the event for food bloggers who want to spread the love by helping to support their fellow food bloggers. It’s similar to other groups I have participated in… you get an assigned blog and then you pick a recipe to make and then share on your blog. My assignment was the blog Annapurnaz – a beginner’s guide to a perfect meal. Rita is the woman behind the blog and is a professor by trade but has a passion for cooking. There were many recipes that I was not familiar as Indian cuisine is not very common where I live. I need to venture out and try some!

I decided to stick with something that I knew would be a hit with my family and chose her recipe for Crispy and Creamy Mushroom Crostini. It was quick and easy to make and the perfect appetizer to enjoy before dinner. It would be great for dinner parties or events where you were going to have heavier appetizers. I’ll definitely be making it again! 

8 oz button mushrooms, sliced thin
1 Tbsp olive oil
1 medium onion, chopped
1 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp dried thyme
2 Tbsp half and half
1/2 cup shredded mozzarella cheese
1 loaf of French bread, cut into slices

Preheat oven to 350 degrees. Toast crostini until crisp and slightly brown. While the crostini is toasting, heat the olive oil over medium-low heat in a large skillet. Add in the onions and garlic and saute until the onions become translucent. Add in the sliced mushrooms, season with salt and saute until they are cooked through and slightly golden golden brown. Add in the thyme, ground pepper and half and half. Stir well to combine. Divide the mushroom mixture over the toasted crostini. Top with shredded cheese and place back into the oven to melt the cheese. Sprinkle with crushed red pepper if desired. Serve hot.

Check out all the other recipes in today’s #FoodBloggerLove event in the link below!