Crostini with Mushroom Paté: A Flavorful Antipasto Delight
Category: Appetizers
Servings: 1 serving (approximately 12 crostini)
Ingredients
| Ingredient | Quantity |
|---|---|
| Champignon mushrooms | 250g |
| Walnut kernels (shelled) | 40g |
| White wine | 30g |
| Robiola cheese | 100g |
| Shallot | 50g |
| Fresh thyme | to taste |
| Salt | to taste |
| Pepper | to taste |
| Baguette | 200g |
| Extra virgin olive oil | 15g |
Instructions
Step 1: Prepare the Crostini Base
To start, you’ll need to make the crostini. Slice the baguette into approximately 2 cm thick slices. You should end up with about 12 slices. Arrange the slices on a baking tray lined with parchment paper. Drizzle with a little extra virgin olive oil for a light coating. Place the tray in the oven on the grill setting at 240°C (464°F) and toast for about 2-3 minutes, or until the bread turns golden and crispy. Remove from the oven once they’re done.
Step 2: Clean the Mushrooms
Now, it’s time to focus on the mushrooms. Clean the champignon mushrooms by first removing the earthy ends of their stems. Use a small knife to scrape away any dirt or debris. If the mushrooms aren’t too dirty, you can also use a soft brush or a damp cloth. For more stubborn dirt, rinse the mushrooms briefly under cold running water, then dry them thoroughly with a cotton towel.
Once cleaned, slice the mushrooms into thin strips, cutting them lengthwise.
Step 3: Sauté the Shallots and Mushrooms
Finely chop the shallot. In a large, non-stick pan, add a drizzle of extra virgin olive oil. Once the oil is heated over low heat, add the chopped shallot and sauté it gently for about 5-6 minutes, stirring occasionally to ensure even cooking. The shallots should become soft and translucent but not browned.
Add the sliced mushrooms to the pan and cook, stirring occasionally. Once the mushrooms start to release their moisture, pour in the white wine and let it cook down for a few minutes. Add fresh thyme leaves and season with salt and pepper to taste. Continue to cook for about 10-12 minutes on moderate heat, until the mushrooms are tender and the flavors have melded together.
Step 4: Blend the Paté
Remove the pan from the heat and allow the mushroom mixture to cool slightly. Once it has cooled a bit, transfer the mushrooms to a tall, narrow container. Add the robiola cheese to the container as well. Using an immersion blender, blend the ingredients together until you have a smooth, creamy paté. Adjust seasoning if necessary by adding more salt or pepper.
Step 5: Assemble and Serve
To serve, spread the mushroom paté generously over the toasted crostini slices. Garnish with a sprinkle of fresh thyme or some additional walnut pieces if desired. Your crostini with mushroom paté is now ready to be enjoyed as a savory and aromatic appetizer. Perfect for your next gathering or as a delightful starter for a special meal.
Tips for a Perfect Crostini:
- For Extra Crispiness: If you want an extra-crispy crostini, you can brush the baguette slices with a bit of melted butter in addition to olive oil before toasting.
- Flavor Variations: Feel free to add a touch of garlic to the shallot while sautéing, or swap the thyme for rosemary for a different herb profile.
- Vegan Twist: If you’re looking for a plant-based alternative, you can substitute the robiola with a vegan cream cheese or cashew-based spread.
Enjoy this flavorful, mushroom-packed paté on your crostini, and impress your guests with a bite-sized treat full of rich flavors!
