Rosemary Mushroom Crostini

Rosemary Mushroom Crostini

1 loaf bread
2 tbsp (30 ml) butter
1/4 cup (60 ml) red onion, finely chopped
1 large clove garlic, minced
5 ½ cups (1.375 L) finely chopped mixed mushrooms
¼ cup (60 ml) 35% cream
1 tsp (5 ml) minced fresh rosemary
1 cup (250 ml) grated Canadian Oka, Emmental or Aged Cheddar cheese
½ cup (125 ml) freshly grated Canadian Parmesan cheese
Salt and freshly ground pepper to taste
Whole pink peppercorns and rosemary

Slice bread into 1/3-inch (1 cm) thick rounds. Toast until golden. Set aside.

Sauté onions and garlic in butter at medium-high for 1 minute. Add mushrooms. Cook 7 minutes, stirring occasionally. Remove from heat.

Stir in cream, rosemary and seasoning. Stir in cheeses. Spread toast with a spoonful of mushroom mixture.

Set on baking sheet and broil until hot—2-3 minutes. Garnish with a few whole pink peppercorns and rosemary. Serve immediately

Complementary Wines: Baco Noir, Cabernet Sauvignon, Chenin Blanc, Pinot Noir

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