Portobello and Blue Cheese Crostini

Crostini is topped with a creamy mixture of shallots, Portobello mushrooms, heavy cream and blue cheese.

Yield: 40 crostini (1 1/3 cups mushroom mixture)

Ingredients

• 1/4 cup olive oil
• 2 tablespoons shallots, minced
• 10 ounces Portobello mushrooms, cleaned, finely chopped
• 1 cup heavy cream
• 1 cup (6 ounces) Wisconsin blue cheese*
• Fine sea salt
• Freshly cracked black pepper
• 40 crostini
• Vegetable oil for frying
• 1 cup loosely packed baby arugula or spinach leaves

Instructions

1. Heat olive oil in medium skillet over medium-high heat. Add shallots; cook until browned, stirring constantly.
2. Add mushrooms; cook until slightly soft, stirring frequently.
3. Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about 10 minutes.
4. Whisk in blue cheese, salt and pepper to taste.
5. Top each crostini with about 1/2 tablespoon mushroom mixture.
6. Heat 1/2 inch oil in small skillet over medium-high heat. Carefully add arugula or spinach leaves a few at a time. Fry 1 minute or until crisp, stirring constantly. (There will be some spatter.)
7. Drain on paper towels. Repeat until all are fried.
8. Garnish crostini with fried leaves.

Notes

* The chef prefers a creamy style blue.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

Recipe by Chef Cleetus Friedman