This simple party canape packs flavor into every bite. Food blogger Marc Matsumoto explains why buying authentic balsamic vinegar is important in a full post on the Fresh Tastes blog.
- 1 small baguette, thinly sliced (about 24 slices)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 2 scallions (37 grams / 1.3 ounces), minced
- 100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded
- 100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced
- 100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated
- 1 teaspoon fresh thyme leaves
- salt and pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced flat-leaf parsley
- Put the oven rack in the middle position and preheat to 350 degrees F (170 C).
- Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
- Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
- When the crostini is done, remove the pan from the oven and give each piece a swipe with the clove of garlic.
- In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
- Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
- Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.
- Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
- When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.