Wild Mushroom Crostini with Prosciutto and Truffle Oil
Well it’s Sunday! Another week has come and gone and we all survived here in my household. This recipe is really so simple to make and quick! It may not seem like a traditional Sunday brunch item but throw a poached egg on and you’re in breakfast heaven. I wasn’t feeling the egg today so that’s why it isn’t there. The combination of crunchy baguette and garlic-y golden mushrooms with prosciutto and truffles is so good that even the smell of it makes my mouth water!! The better the prosciutto the better the finished product. If you’re feeling even a little more extravagant, add shaved black or white truffles (might be a very pricey brunch at approx. $400 for a white truffle), but hey whatever works for you!
- 1 baguette, about 24 inches
- 1/4 cup butter
- 2 shallots, diced
- 2 cloves garlic, minced
- 8 cups (2 L) thinly sliced mixed mushrooms, (cremini, shiitake caps and portobello), about 1-1/2 lb
- 1 tsp dried thyme
- 3/4 tsp salt
- ½ tsp pepper
- 1 ½oz sherry or whiskey
- 10 slices very think prosciutto
- 4oz crumbled goat's cheese
- Truffle oil
- Balsamic glaze
- Cut baguette in half lengthwise. In large skillet, melt butter over medium heat; brush 2 tbsp. over slices. Broil, turning once, until golden and crisp, about 4 minutes. Set aside.
- Meanwhile, add shallots and garlic to skillet; sauté until softened, about 3 minutes. Add mushrooms, thyme, whiskey, salt and pepper; sauté until golden and liquid is evaporated, 10 minutes.
- Divide the mixture between the 2 baguette halves and top with prosciutto and crumbled goat's cheese; drizzle with truffle oil and balsamic. Serve warm.