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Mushroom and Grape Crostini

Servings

24

Prep Time

20 minutes

Cook Time

20 minutes

Image of Mushroom and Grape Crostini

Ingredients

    For the crostini:

  • 1/2 loaf baguette (cut into 24 - 1/4 inch slices)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

    • For the spread:

  • 1/2 cup mascarpone cheese (chilled)
  • 1 tablespoon chopped chives
  • 1/4 teaspoon kosher salt

    • For the topping:

  • 1/2 pound assorted mushrooms (torn and cut into bite sized pieces)
  • 1 cup red grapes (halved)
  • 2 shallots (sliced into rounds)
  • 5 sprigs thyme leaves
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon sherry vinegar
  • 24 shavings of parmesan cheese

Instructions

  1. As seen on: Giada Entertains, Episode 7. Tuscan BBQ.
  2. Preheat the oven to 400 degrees F.
  3. Lay the slices of baguette out on a straight sided baking sheet. Brush each slice of baguette with a generous amount of olive oi. Sprinkle evenly with salt and bake for 8 minutes or until golden brown and crispy. Remove the crostini from the tray and set aside to cool.
  4. While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
  5. Increase the oven temperature to 500 degrees F.
  6. On the same baking sheet, combine the mushrooms, red grapes, shallots, thyme, olive oil and salt. Toss well to coat and combine. Roast for approximately 8 to 10 minutes or until the mushrooms are beginning to brown and the grapes have released some of their juices. Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
  7. To serve, spread each crostini with equal amounts of the mascarpone. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of parmesan cheese.
nut free
vegetarian