I know toasts are a thing, but I made this because the flavors sounded so good, and I had thyme for the Tomato Bisque recipe and a I had Fontina cheese in the fridge. Fontina is one of my all time favorite cheeses – so melty and smooth. Any time it is on sale at the Publix I pick some up. It never ever goes to waste. Sometimes I just slice some up with apples and eat it. It is the simple things.
Bread halved diagonally *
Olive oil, divided
1 lb crimini mushrooms
2 Tbs unsalted butter
2 medium shallots, minced
2 clove garlic, minced
1 tsp freshly chopped thyme
3 Tbs water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded, about 1 cup
1 Tbs chopped parsley
Preheat oven to 400 degrees F. Arrange bread on baking sheet and drizzle with 3 Tbs olive oil, but do not go overboard with the olive oil. Toast for 8* minutes until slightly golden around the edges. Remove from oven. Turn broiler on low.
Thinly slice mushrooms. In a large skillet, melt butter over high heat until lightly bubbling , 2 minutes. Add remaining 2 Tbs of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, about 2 minutes. Continue to cook, stirring occasionally, until browned all over, about 10 minutes. Add shallots, garlic, and thyme, lower the heat and cook until shallots are tender, about 5 minutes. Add water and scrape up any browned bits from the bottom of the pan, the cook 3 minutes longer to dry off liquid. Taste and then season with salt** and pepper and remove from heat.
Spoon mushroom mixture over toasts and sprinkle cheese on top. Broil for 2 minutes or until the cheese is melted. Transfer crostini to a platter, sprinkle with parsley and serve.
* Figure out actual timing depending on bread type selected. Used Chicago Italian bread, drizzled with olive oil and toasted 8 – 10 minutes. Just keep a close eye on it.
**Didn’t need salt, but added freshly squeezed lime juice.
Used Italian Fontina. Next time, I plan to use thyme to top the toast since I already use it in the mushrooms. I like that little lemon note that thyme provides.
9 June 2017
Made at work for lunch –