Cooking Method: Cooking
Yields:
10 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
These appetizers are such a hit, they’ll be the only thanksgiving recipe you’ll make that has no leftovers. Seriously, the tray of these was demolished in about 20 minutes. Savory mushrooms, caramelized shallots, fresh thyme, and melted gruyere cheese make these little toasts absolute heaven.
If you want to prep these ahead, make the mushroom topping first and refrigerate until ready to serve. Pre-toast your crustinis with half the time listed and set aside. When ready to serve, re-heat mushrooms in the microwave / stove top and top the crustinis with the cheese and pop back in the oven for a few minutes.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 375. Slice baguette into thin slices (about 1/2 inch thick) and arrange on a baking tray. Drizzle with olive oil and lightly salt and pepper the bread. Bake for 5 - 7 minutes, flipping the toasts halfway. Remove from oven and set aside.
- Wash and dry your mushrooms. Dice into small pieces. You don't need to worry about them being uniform, just a good chop will work. Heat a large skillet on medium high heat for a few minutes and add mushrooms to the dry pan. This will help them release all their moisture and prevent them from getting slimy. Stir occasionally for 5 - 7 minutes.
- Once mushrooms have released their water, add in butter, shallots, and garlic. Sautee until onions have softened, about 3 minutes. Add in red pepper flakes, salt and pepper to taste, and sautee for another 3 minutes. Add the thyme and cook for another 2 minutes, then remove from heat and set aside.
- Turn oven to broil. Grab your baguette slices and top with shredded cheese. Place in oven until cheese is melted (about 3 - 5 minutes, but watch it carefully). Remove from oven and let cool for a minute before assembling crustinis.
- Top each crustini with mushroom shallot mixture, and garnish with additional thyme if desired.
