Crostini with Shitake Mushrooms, Arugula, Shallots & Capers
 
Prep time
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Who doesn't love warm, toasty bread topped with cheesy, veggie goodness? I don't know one single person. :) Crostini with shitake mushrooms, arugula, shallots and capers is buttery and peppery and capers add a zingy finish that's second to none. Seriously - this is a delightful appetizer, lunch, light supper or snack.
Author:
Recipe type: Appetizer
Serves: Serves 2-6
Ingredients
  • Baguette
  • 12 OZ shitake mushrooms, chopped
  • 3 cups arugula, chopped
  • 2 shallots, minced
  • 5 TBS capers
  • Olive Oil
  • Mascarpone
Seasonings
  • 1 TSP rosemary
  • 1 TSP cumin
  • Salt & Pepper
Instructions
  1. Preheat the oven to 400 degrees. Cut the baguette into 1” slices (some cut on the bias, however you like. It’s not rocket science, it’s delicious, toasty bread.)
  2. Brush them on one side with olive oil, season with fresh ground pepper and a little kosher salt. Place the bread on a baking sheet (plain side down.) Set on the top rack and bake the bread for 3-5 minutes, until it has a nice golden brown crisp.
  3. While the bread is toasting in the oven, chop the mushrooms, arugula and slice the shallots. Add the veggies to a pan with olive oil. Season with cumin and rosemary, a little salt and pepper. Cook for about 5 minutes. Add the capers and cook for a couple of minutes more. Remove from heat.
  4. To the warm, toasty bread, dollop and spread mascarpone on the oil side. Top with veggies and serve.
Recipe by This Little Italian at https://thislittleitalian.com/crostini-with-shitake-mushrooms-arugula-shallots-capers/