Joanne Weir's Mushroom and Blue Cheese Crostini


2 tablespoons extra-virgin olive oil
1 pound mushrooms, thinly sliced
1 tablespoon fresh chopped flat-leaf parsley
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped mint
Salt and freshly ground black pepper
4 ounces coarsely grated fontina cheese, about 1 cup
2 ounces Gorgonzola, crumbled
2 cloves garlic, peeled
12 slices coarse-textured bread, toasted
2 tablespoons lemon juice
Garnish: Whole leaves of Italian parsley


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

Preheat a broiler. Rub each side of the toast lightly with garlic. Distribute mushrooms and cheese on top of toast. Arrange the toasts on a baking sheet in a single layer and place under the broiler until the cheese melts. Place on a platter and drizzle with lemon juice. Serve immediately, garnished with parsley leaves.


6 servings

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