Crostini with Ricotta, Caramelized Mushrooms and Onions with Truffle Oil
Crostini are small, thin slices of toasted Italian bread that have been brushed with bit of extra virgin and then topped with a variety of delicious toppings. Today we used creamy ricotta and munster cheeses layered with caramelized mushrooms and onions and then finished each one wth a light sprinkling of lovely truffle oil to make it even more special. This is a great appetizer for a large hungry crowd and will satisfy anyone’s craving for something crispy, creamy, savory and sweet.
Below are the onions and mushrooms cooking separately to allow each to slowly caramelize to flavorful perfection!
I sautéed the mushrooms with handful of chopped spinach and arugula just to add a little more flavor and color and sautéed uncovered until all the liquid was reduced and the mushrooms begin to lightly brown. Then I sliced a large loaf of french or Italian bread, sprinkled the bread slices with olive oil and popped them into the broiler until they were lightly toasted.on both sides. And then started layering each one with munster cheese, then ricotta cheese..then mushrooms and onions…yummy
Here is the truffle oil I used. We bought our first bottle when we visited this winery in 2016 and now I have it shipped directly from Tenuta Tociano winery. It costs 29 euro ..but well worth i It . This oil is so flavorful ..and as you can see… I use it often…I am almost out.. time to order another one!
- 1- lb white button mushrooms, sliced thinly
- 1 garlic clove
- 1 handful of baby spinach and arugula chopped
- 2 tbsp. olive oil
- 1 tbsp. butter
- salt and pepper to taste
- 1 large white onion, sliced
- 1 tsp sugar
- 1 tbsp. olive oil
- salt, pepper to taste
- 8 oz. whole milk or part skim ricotta cheese
- 1/4 cup pecorino romano cheese
- salt and pepper to taste
- 1/4 lb sliced munster cheese
- truffle oil
- 1 long loaf of french of Italian bread.
- Heat oil and butter in large saute pan. Add mushroom, garlic and season with salt and pepper. After 5 minutes add spinach and arugula and let mixture cook down until all liquid is absorbed and begins to lightly brown or caramelize. Turn off stove and set mushrooms aside
- Heat another pan with olive oil and add sliced onions and sugar and cover onions on low heat and let cook until softened. Remove top and stir mixture frequently until onions begin to turn light brown and caramelize. turn off stove and set onilons aside
- Place ricotta cheese in a small bowl and add pecorino cheese, salt and pepper to toast and blend together. Set ricotta cheese aside
- Slice french or Italian loaf into 1″ slices and place on cookie sheet. sprinkle with olive oil and toast in broiler on both sides until lightly brown.
- Assemble crostini
- Top each piece of toasted crostini with munster cheese, ricotta cheese, caramelized mushroom and onion and sprinkle each with a tiny bit of truffle oil. Serve on a beautiful platter and garnish platter with fresh sprigs of rosemary or herbs. Serve immediately. Buon Appetito.
