I love simple meals. When I was in college I worked at a sporting goods store across from a gorgeous Whole Foods Market. Starving, at the end of each shift I picked up a fresh baguette, a round of fresh mozzarella, and a bottle of wine (or six- if you buy six you get a 10% discount!) and made a simple crostini mean with a splash of olive oil and a dash of sea salt. Now that I am a bit removed from my college days, my crostini recipes have evolved into something a bit more mature with a more developed taste.
|Ingredients- Aren’t the Oyster Mushrooms Pretty?|
1. To begin, preheat your oven to 400 degrees. Wash and chop mushrooms, shallots, and asparagus. Remember to remove the woody end of the asparagus stalks before slicing on a bias- the woody bits get chewy when steamed.
2. Add a drizzle of EVOO to a preheated frying pan (I prefer a wok) and toss in chopped mushrooms and shallots. While these begin to brown, steam asparagus slices in a small saucepan fitted with a steamer insert.
3. As the vegetables cook, slice the baguette diagonally and arrange slices on a cookie sheet lined with parchment paper.
4. When the mushroom/shallot mixture is browned, take the pan off the heat and add the steamed asparagus slices. Combine well.
5. Using a spoon, place a heaping spoonful of the vegetable medley onto each slice of baguette. Place a thin slice of brie atop each pile of vegetables. I removed the brie’s rind to allow for a more uniform melt.
6. Place cookie sheet in the preheated oven for five minutes or until the brie has melted.
Serve hot and enjoy!
|Tink Wants More Brie!|
Crostini is an incredibly versatile dish that is easily customizable. What toppings would you love on your crostini, which in italian means ‘little toasts’? Let me know in the comments below!