Portobello and Blue Cheese Crostini
Crostini is topped with a creamy mixture of shallots, Portobello mushrooms, heavy
cream and blue cheese.
- 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
* The chef prefers a creamy style blue.
- Heat olive oil in medium skillet over medium-high heat. Add shallots; cook
until browned, stirring constantly.
- Add mushrooms; cook until slightly soft, stirring frequently.
- Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about
- Whisk in blue cheese, salt and pepper to taste.
- Top each crostini with about 1/2 tablespoon mushroom mixture.
- 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.)
- Drain on paper towels. Repeat until all are fried.
- Garnish crostini with fried leaves.
Servings: 40 crostini (1 1/3 cups mushroom mixture)
By Chef Cleetus Friedman
Reprinted with permission from the Wisconsin Milk Marketing Board.