Cheese Crostini Recipe

This cheese crostini recipe contains mushrooms and is made with extra virgin olive oil.

Cheese Crostini Recipe

2 tsps extra-virgin olive oil

1/2 tsp minced garlic

4 ounces baby portabella mushrooms (about 8-10 mushrooms), cleaned, stems removed, and sliced.

1/2 cup fresh basil leaves

1/2 cup fresh parsley

1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)

1/4 tsp black pepper

1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high

4 grape tomatoes, cut in slices

Heat a small skillet over medium heat; add olive oil. minced garlic, and mushroom slices, and cook until mushrooms are slightly soft.

Remove from heat and place in a food processor. Tear basil and parsley leaves into pieces and add to processor along with cheese and black pepper. Pulse until well combined.

Slice off eight bread slices, each 1/2 inch thick. Top each slice with 1 teaspoon spread, and place on a broiler safe tray. Broil until edges of bread are browned, just a few minutes. Remove , and top with slices of tomato and serve.

Nutrition per 2 slices a serving:

133 calories

18 grams carbohydrate

4 grams protein

5 grams fat

2 grams saturated fat

5 mg cholesterol

296 mg sodium

2 grams fiber