Tomato Mushroom Crostini
Tomato Mushroom Crostini: The lightly sauteed mushrooms and olive-oil tossed fresh tomatoes, paired on a pan toasted crostini. Healthy Appetizer.
Prep Time 10 minutes minutes Cook Time 15 minutes minutes Total Time 25 minutes minutes
Author Easy Cooking With Molly
- 1 Large tomato, chopped
- 1/2 cup Button mushrooms, chopped
- 1 Baguette, sliced
- 1 tbsp Butter, for the baguette
- 4 tbsp Ricotta cheese
- 1/4 tsp Italian Seasoning
- 1/4 tsp Garlic salt, plain salt is also an option
- 1/2 tsp Chilli flakes, optional
- 1 tbsp Balsamic vinegar
- Mint Leaves
Butter each sliced baguette slices and sprinkle some garlic salt on each of them.
Heat a non-stick pan and toast the baguette slices on both sides till golden brown in color.
In the same non-stick pan, add 1 tbsp oil, Italian seasoning and red chili flakes.
Saute the oil and chili mix.
Add the chopped mushrooms and saute for 2-3 minutes till they are lightly cooked. Turn off the heat and remove the mushrooms from the pan.
Spread ricotta cheese on each toasted baguette slice.
Add chopped mushroom and tomatoes on each slice (you can add both as per choice).
Add chopped Mint and drizzle balsamic vinegar. Place the Tomato Mushroom Crostini in the serving platter.