CROSTINI WITH WILD MUSHROOMS, SUN-DRIED TOMATOES, & GORGONZOLA

You can cook the mushroom mixture the morning or day before and refrigerate.
When you are ready to serve, heat it up in a skillet and make sure your gorgonzola cheese is room temperature. I love the addition of sun-dried tomatoes for that little bit of sweetness along with the woodsy flavor of the mushrooms, and the robust cheese.

12 thin slices Italian or French bread

2 T extra-light olive oil

2 cups diced wild mushrooms (shitake, oyster, and I also used cremini)

1 shallot, cut in half and thinly sliced

1 clove garlic, minced

¼ t red pepper flakes

6 sun-dried tomatoes in oil, diced

2 T chopped Italian parsley

Sea salt and freshly ground black pepper

1 T freshly squeezed lemon juice

⅓ cup gorgonzola cheese, room temperature

8 fresh basil leaves, chiffonade, for garnish

Preheat oven to 400 degrees F.

Place slices of bread on a baking sheet and bake in the oven for about 3 minutes, until golden brown. 

Flip over and bake another 2 or 3 minutes. Don't let them burn, because they are thin.

Remove and set aside.

In a medium skillet, heat oil and add the mushrooms and cook until golden brown, stirring frequently. This can take up to 15 minutes.

Add the shallot and cook another 3 minutes.

Add the garlic, red pepper flakes, and sun-dried tomatoes. 

Continue to cook another minute or two.

Add the parsley, and season to taste with salt and pepper.

Add lemon juice and stir to combine.

Spread about a teaspoon or a little more of the gorgonzola cheese on each crostini.

Top with about 2 teaspoons of the mushroom mixture.

Garnish with a little basil and serve warm.

Makes 12