Crostini w/ Mushrooms, Prosciutto and Blue Cheese

Servings: 18

3 T. butter
1/2 lb. fresh shitake mushrooms, stemmed, caps chopped
4 oz. crimini mushrooms, chopped
2 garlic cloves, minced
1/2 C. whipping cream
1/2 C. crumbled blue cheese
1/2 C. chopped prosciutto
18 -1/2in. thick diagonal bread slices cut from 1 sourdough baguette
Chopped fresh parsley

Melt butter in heavy large skillet over med.- high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper and transfer to bowl. Preheat oven to 375. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous T. mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 min. Sprinkle with chopped parsley

Crostini w/ Mushrooms, Prosciutto and Blue Cheese, 1.0 out of 5 based on 1 rating

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