Garlic & Rosemary Mushroom Crostini
The perfect appetizer, these tasty bites are quick enough to whip up before dinner, or make a lunch that feels fancy but is oh-so-easy to put together. We’ve opted to use Amola Garlic & Rosemary Salt, but they work equally well with Amola Black Truffle Salt — try them both ways! I used white button mushrooms, but you can use whatever kind you have on hand, or a mix. And yes, that is a lot of butter, but the mushrooms will soak it all up and love you for it! Fat is flavour!
- ½ cup + 2 Tbsp butter
- 4 cups sliced mushrooms
- 1 tsp Amola Garlic & Rosemary Salt
- 1 tsp freshly cracked black pepper
- ½ baguette, cut into ¾-inch thick slices
- Flat-leaf parsley, for garnish
Heat the ½ cup butter in a large pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until soft and starting to brown, about 15 minutes. Add the remaining 2 Tbsp butter. When the butter is fully melted, stir in the Amola Garlic & Rosemary Salt and pepper.
Heat a large pan over medium heat. Dip each baguette round in the liquid from the mushroom pan, and pan-fry until lightly toasted. Alternatively, you can toast the baguette in a toaster or oven, or over a grill.
Transfer the toasted baguette to a platter, and spoon the mushroom mixture overtop. Garnish with flat-leaf parsley.