Mushroom Crostini

10 Jan

Yields 12 Crostini

What you Need:

1 – 2 tubes pre-made polenta (I used this as I still haven’t mastered the art of making firm polenta)
1/2 button or cremini mushrooms, quartered
1 tomato, chopped
1 clove garlic, minced
1 tsp fresh thyme
1 tbsp fresh parsley, chopped
Olive oil

Method:
Heat a bit of olive oil in a medium sized skillet.  Add garlic and sautee until golden brown.  Add the mushrooms and cook until juices release, about 10 minutes.  Add the tomatoes and thyme and continue cooking until most of the mushroom and tomatoes liquids are evaporated, another 10 minutes or so.  Remove from heat, stir in parsley and cover to keep warm.

Preheat broiler.

Slice polenta logs into 10 to 12 1/2″ rounds  (store any leftover polenta for future use).  Brush both sides of each polenta round with olive oil, place on cookie sheet or broiler pan and broil each side until golden brown and crispy.  Depending on your oven this could be anywhere from 3 to 8 minutes per side.  Keep an eye out!

Once polenta rounds are toasted, remove to a serving plate and top each round with about a tbsp of the mushroom/tomato mixture. Serve hot.

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One Response to “Mushroom Crostini”

  1. cecelia January 11, 2011 at 3:30 am #

    this looks really good and yet simple to make. Definitly going to give it a try.

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