We recently posted a recipe for tomatoe, basil, & mozzarela and broccoli rabe & riccota crostini and today we’re bringing you two more tasty crostini dishes! Visit that post for instructions on how to prepare the bread.
You’ll need:
Bruschetta Crostini
2-3 tomatoes
2 green onions
1/2 cloves of garlic
olive oil
salt/pepper to taste
Portobella & Cream Cheese Crostini
cream cheese
1lb / 16oz of baby bella or portobello mushrooms
2 green onions
2 tbsps olive oil/butter to sautee
salt/pepper to taste
Clean and slice the mushrooms (here we had just regular white mushrooms, which are fine for this, but portobello or baby bella are my faves)
Sautee in a skillet/pan with olive oil or butter. Add salt and cook until they lose their water, taste and add salt if needed.
Coat the crostini with a layer of cream cheese, and then layer the sauteed mushroom slices on top. You’ll top with chives or green onions as a garnish
Dice tomatoes (best with seeds removed) and sliced green onions. Toss with salt, pepper, and extra virgin olive oil
Top the rest of your crostini with the tomatoe and scallions, garnish your portobello crostini and you’ve got another perfect summer plater for entertaining or lounging around on a lazy weekend!
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