MUSHROOM AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
- While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
- Increase the oven temperature to 500 degrees F.
- On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
- To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.
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Ariel Newell
arielnewell@hotmail.comNot bad.
Haseeb satti
satti@hotmail.comYum!
Kedrig Koka
koka.k9@gmail.comI've made these crostini several times now, and they're always a hit. They're the perfect combination of sweet and savory, and they're always a crowd-pleaser.
Sebastian Mota
mota_s@gmail.comThese crostini were a bit too sweet for my taste. I think I'll try them again with less balsamic glaze next time.
Shanzay Malik
shanzay-m96@aol.comI'm not a fan of grapes, so I substituted dried cranberries instead. They worked really well and added a tart sweetness to the crostini.
Izmaile
izmaile17@hotmail.comThese crostini are the perfect party appetizer. They're easy to make, look impressive, and taste amazing. I always get rave reviews when I serve them.
Kingsley Badu
kingsley_badu80@hotmail.comThese were delicious! I used a variety of grapes, including red, green, and black, and they all added a different flavor to the crostini. I also used a balsamic glaze that I made myself, and it really took these crostini to the next level.
Levi Raaum
raaum_l@hotmail.comI'm not a big fan of mushrooms, but I actually really enjoyed these crostini. The grapes and balsamic glaze helped to balance out the earthy flavor of the mushrooms.
Abubakar Life In China
chinaa86@yahoo.comThese crostini were easy to make and turned out great! I used a variety of mushrooms, including shiitake, cremini, and oyster, and they all worked well.
Arian Azarpira
arianazarpira@yahoo.comI've made these crostini several times now, and they're always a hit. They're the perfect combination of sweet and savory, and they're always a crowd-pleaser.
selena flaming
f.selena87@aol.comThese crostini were a bit too sweet for my taste. I think I'll try them again with less balsamic glaze next time.
Keyon
keyon@yahoo.comI'm not a fan of grapes, so I substituted dried cranberries instead. They worked really well and added a tart sweetness to the crostini.
onigbinde opeyemi
onigbinde92@gmail.comThese crostini are the perfect party appetizer. They're easy to make, look impressive, and taste amazing. I always get rave reviews when I serve them.
Debo Smithy
smithy.debo72@yahoo.comThese were delicious! I used a variety of grapes, including red, green, and black, and they all added a different flavor to the crostini. I also used a balsamic glaze that I made myself, and it really took these crostini to the next level.
Chris Black
c.black90@aol.comI followed the recipe exactly, but my crostini turned out way too salty. I think I'll try it again with half the amount of salt next time.
Mariana Pedro
pedrom73@yahoo.comMeh.
Sphe SPHE
s@aol.comThese were easy to make and turned out great! I used a variety of mushrooms, including shiitake, cremini, and oyster, and they all worked well. The crostini were a perfect appetizer for my dinner party.
Abimbola Veracruz
av@gmail.comI'm not a big fan of mushrooms, but I actually really enjoyed these crostini. The grapes and balsamic glaze helped to balance out the earthy flavor of the mushrooms.
Anchita malla Thakuri
t.a34@yahoo.comThese crostini were a hit at my last party! Everyone loved the combination of mushrooms and grapes, and the balsamic glaze added a touch of sweetness and sophistication. I'll definitely be making these again.