Name: Asiago Wild Mushroom Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2/3 cup fresh wild morel mushrooms; 1 – 2 teaspoons butter; 2 – 3 cloves garlic, peeled and chopped fine; Red Robin Seasoning (or your favorite seasoned salt) and fresh ground pepper; 3 oz. Greek cream cheese, softened; 2/3 cup shredded Asiago cheese; This French baguette slices; Snipped green onion or chives

Ingredients

Scale

2/3 cup fresh wild morel mushrooms
1 – 2 teaspoons butter
2 – 3 cloves garlic, peeled and chopped fine
Red Robin Seasoning (or your favorite seasoned salt) and fresh ground pepper
3 oz. Greek cream cheese, softened
2/3 cup shredded Asiago cheese
This French baguette slices
Snipped green onion or chives

Instructions

Set aside a few whole mushrooms and chop the rest fine. Heat the butter in a frying pan, then add the garlic and all the mushrooms and saute until the mushrooms are nice and tender and fragrant. Sprinkle with a bit of Red Robin Seasoning and some fresh ground pepper while you’re saute-ing the shrooms. (If there is a lot of liquid in the mushrooms, drain off the excess liquid and save the lovely mushroom juice to flavor a soup or sauce.)
Pull out the whole mushrooms and set them aside. In a medium mixing bowl, stir together the saute’d mushrooms with the cream cheese and Asiago until well mixed.
Spread about a Tablespoon of the cheesy mushroom mixture on a thin slice of bread. Slice the reserved mushrooms and put a segment on each crostini. Sprinkle with chives.
Bake at 350 for about 10 minutes or until the cheese is nice and melty and the bread is lightly toasted.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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