Makes ~12 crostini
Ingredients:
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1 baguette: sliced into ½-inch rounds
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6 oz triple cream brie: rind on or off, sliced small
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8 oz cremini or mixed wild mushrooms: cleaned and thinly sliced
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2 shallots: thinly sliced
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2 cloves garlic: minced
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1½ tbsp fresh sages: chopped (plus a few whole leaves for garnish)
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3 tbsp olive oil
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1 tbsp butter
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Salt & pepper
Directions:
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Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake 7–8 minutes until golden and crisp, flipping halfway.
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In a large skillet, heat 1 tbsp olive oil and the butter over medium heat. Add shallots and cook until softened, about 2–3 minutes. Stir in garlic and chopped sage, cook 30 seconds until fragrant. Add mushrooms, season with salt & pepper, and cook until golden and tender, about 5–7 minutes. Taste and adjust seasoning.
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Place a piece of brie on each toasted baguette slice. Spoon warm mushroom-shallot mixture over the brie. Optional: return to the oven for 2–3 minutes to melt the brie for extra gooeyness.
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Garnish with whole sage leaves (you can fry them quickly in a bit of oil for a crispy touch). Serve warm.