Holiday Special    Holiday Entertaining    Recipe

Portobello Mushroom Herb Crostini Holiday

By New Albany Cooking with Friends

This do-ahead appetizer drew raves from our testers.

½ cup extra virgin olive oil
½ pound sliced Portobello mushrooms
Coarse salt and freshly ground black pepper to taste
3 teaspoons finely chopped garlic
2 cups mayonnaise
1 cup grated Parmesan or Romano cheese
½ cup chopped flat-leaf parsley
½ cup shredded basil leaves
2½ (1-pound) loaves French bread, cut straight across in ½-inch slices

1. Preheat the oven to 400°F. Spread ¼ cup of the olive oil on a baking sheet. Arrange the mushrooms over the oil in one layer and sprinkle with salt, pepper, and 2 teaspoons of the garlic; drizzle with the remaining ¼ cup oil. Roast mushrooms for 12 minutes. Remove mushrooms from the oven and let cool in the pan.

2. Preheat the oven to 350°F.

3. Pulse the mushrooms in a food processor just until diced, being careful not to over-process into a paste. Transfer mushrooms to a medium bowl. Wipe the baking sheet clean.

4. In the food processor, combine the mayonnaise, cheese, parsley, basil, and remaining 1 teaspoon garlic; process until mixed. Pour over the mushrooms and fold to blend.

5. Spread a heaping tablespoon of the mushroom mixture on each slice of bread and arrange in a single layer on the baking sheet. Warm in the oven for 8 to 10 minutes.

YIELD: 40 to 60 pieces

CHEF TIP: After they are baked and cooled, the crostini may be frozen in resealable plastic bags or airtight plastic containers. Take out as many as you need from the freezer and reheat them at 350°F for 5 to 8 minutes until heated through.

Recipe from New Albany Cooking with Friends: A Signature Collection. Published by New Albany Cooking with Friends. Produced by Callawind Custom Cookbooks, the award-winning cookbook publisher based in Montreal. For more information about Callawind’s cookbook publishing services, please visit www.callawind.com.

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