Duo of Crostini

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Mushroom and Fontina Crostini

Ingredients

• 1 loaf French bread, sliced diagonally in 25 pieces
• 4 tbsp olive oil
• 1 cup fontina cheese, shredded
• 3 cups assorted fresh mushrooms, chopped
• 3 tbsp butter
• Sea salt and pepper
• 2 tbsp Basil, Chiffonade

Directions:
1. Preheat oven to 400°.
2. Place bread on a parchment lined baking sheet, drizzle with olive oil, sprinkle with fontina cheese and toast for 5 minutes in oven. Remove
3. Melt butter in a large skillet. Add the mushrooms and sauté for 10 minutes until cooked down. Season with salt and pepper and set aside.
4. Top the cheese Crostinis with the mushroom mixture. Sprinkle with sea salt and chiffonade of basil and serve.

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Sundried tomato, Pesto and Goat Cheese Crostini

Ingredients
• 1 loaf French bread, sliced diagonally in 25 pieces
• 4 tbsp olive oil
• 1 cup store bought pesto
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup goat cheese, crumbled
• Sea salt

Directions:

1. Preheat oven to 400°.
2. Place bread on a parchment lined baking sheet, drizzle with olive oil and toast for 5 minutes in oven. Remove, set aside to cool.
3. Spread each slice with 1 teaspoon pesto. Top evenly with sun dried tomatoes and goat cheese and sprinkle with sea salt.