Toasted bread with mozzarella & porcini mushrooms

Toasted bread with mozzarella & porcini mushrooms

Crostini con mozzarella e funghi porcini

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

This is a great vegetarian canapé with full-on flavour from the porcini mushrooms.

Ingredients

Quantity Ingredient
12 small slices bread from a baguette
3 tablespoons extra-virgin olive oil
1/3 quantity of cooked chopped mushrooms Porcini & chestnut mushroom loaf
2 x 125g balls of buffalo mozzarella, each cut into 6 × 5 mm slices
handful torn basil leaves
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Bake the bread slices in the oven on a rack (so that both sides are exposed to the heat) for 5 minutes. Remove from the oven and brush with the oil when cool enough to touch. Spread with the mushroom mixture. Top each one with a slice of mozzarella and transfer to a baking tray. Put back in oven for 5 minutes or until the cheese has melted. Remove from the oven and top with a torn basil leaf and a sprinkling of black pepper. Serve straight away.
Tags:
Italy
Italian
Caldesi
Tuscany
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