Crostini with Wild Mushrooms and Original Blue

Crostini with Wild Mushrooms and Original Blue

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 created by joanne weir

2 tablespoons extra virgin olive oil

1 pound wild or cultivated mushrooms, thinly sliced

1 tablespoon fresh chopped flat-leaf parsley

1 teaspoon fresh chopped thyme

1 teaspoon fresh chopped mint

Kosher salt

3 ounces coarsely grated Point Reyes Toma, about 1 cup

3 ounces Point Reyes Original Blue, crumbled

1/2 baguette, cut into ¼-inch slices diagonally, toasted, cut into  

2 teaspoons freshly squeezed lemon juice


Heat olive oil in a large skillet over medium-high heat.  Add the mushrooms and cook until the liquid has evaporated, 7 to 10 minutes.   Add the parsley, thyme, and mint, and toss together.  Season well with salt.  Remove from the heat.  Let cool and add the cheese.  Gently mix together.


Preheat a broiler.  Distribute the mushrooms and cheese on top of the toast. Place the toasts on a baking sheet in a single layer and place them under the broiler until the cheese melts.  Place on a platter, drizzle with a bit of lemon juice, and serve.   


Serves 6