Sunday, May 13, 2012

Dried Tomato-Mushroom Crostini


4 slices Italian bread
2 tablespoons sun-dried tomato bits
2 tablespoons cream cheese
1 tablespoon Parmesan cheese, grated
1 tablespoon fresh lemon juice
1 tablespoon parsley, minced
1 teaspoon olive oil
1 3/4 cups mushrooms, sliced
1/2 cup onion, minced
1 dash rosemary, crushed
1 dash salt


Place the olive oil in a small skillet and heat over medium. Add the onions to the skilled and sauté for about three minutes or until tender. Add the mushrooms and sun-dried tomato bit to the pan and sauté for an additional two minutes. Next, add the salt, rosemary and lemon juice to the pan and cook for another minute or until all the liquid has evaporated.

Remove the pan from the heat and stir in the parsley. Spread the cream cheese evenly over the slices of bread and top with the mushroom mixture. Sprinkle with cheese and serve.


Swidget 1.0