Mushroom & Mascarpone Crostini

1. 1

   Preheat oven to 400 F. Spread baguette slices out on a baking sheet and lightly brush the top side with olive oil.

2. 2

   Toast at 400 F for 6 minutes.

3. 3

   You may be tempted to toast them longer, but resist, or they will become too crunchy!

4. 4

   When done remove the pan from the oven and set aside.

5. 5

   In a saute pan over medium heat, cook the garlic with a tablespoon of olive oil until fragrant, about a minute.

6. 6

   Add the mushrooms and sherry vinegar, and saute until mushrooms are soft and a lot of the liquid has cooked out.

7. 7

   Stir in the chopped parsley and add salt and pepper to taste.

8. 8

   Remove from heat.

9. 9

   Spread a thin layer of mascarpone on each slice of toast and top with a spoonful of the mushroom mixture.

10. 10

    Serve hot!

11. 11

    Adapted from Small Bites by Jennifer Joyce.

* Per serving · 4 servings · Values may vary.

No additional tips available.