Mushroom Crostini with Thyme and Parmesan Cheese
Preparation
15 min
Total
30 min
8
Servings
Simple yet flavourful, this Mushroom Crostini with Thyme and Parmesan Cheese is a party-perfect hors d'oeuvre. Made with Dempster’s® 100% Whole Grains 12 Grain Bread and topped with cream cheese, herbs and mixed mushrooms, it's a delightful appetizer for holidays and parties. Serves eight.
MADE WITH Pain à 100 % de grains entiers aux 12 céréales de Dempster’s®
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INGREDIENTS
- 8 slices Dempster’s® 100% Whole Grains 12 Grain Bread, toasted (crusts removed)
- 1/3 cup (75 mL) spreadable light cream cheese
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) butter
- 6 cups (1.5 L) sliced mixed mushrooms (such as cremini, shiitake and oyster)
- 2 shallots, minced
- 2 tsp (10 mL) fresh thyme leaves
- 4 cloves garlic
- 1/2 tsp (2 mL) each salt and freshly ground pepper (approx.)
- 1/4 cup (60 mL) white wine
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 cup (60 mL) shredded Parmesan cheese
DIRECTIONS
- Arrange bread on large baking sheet; broil for 2 or 3 minutes per side or until lightly toasted. Let cool completely. Spread cream cheese on one side of each piece of toast and cut into 4 triangles.
- Meanwhile, in large, deep skillet, heat oil with butter over medium-high heat; cook mushrooms, shallots, half of the thyme, garlic, salt and pepper. Cook, stirring often, for about 10 minutes or until browned and mushrooms are tender. Pour in wine; simmer for 2 minutes or until all liquid has evaporated. Stir in lemon zest. Season with salt and pepper to taste.
- Spoon mushroom mixture over each toast point; sprinkle with remaining thyme leaves and cheese.
Tip: Pulse crusts in food processor to make fresh breadcrumbs that are perfect for topping casseroles, in meatballs or to coat chicken. Crumbs can be stored in a resealable plastic bag in the freezer for up to 1 month.