Dull day? All you need is a fireplace, a glass of medium-bodied red wine such as Chianti, Merlot, Pinot Noir, and… These crostini.
Still redolent of the fragrances of woods and fall season, these crispy bites are aromatic, indulgent, with just a touch of tanginess.
My friend Cinzia gave me this recipe (grazie Cinzia!), which she received from a friend who enjoys long walks in the forest nearby Parma to pick porcini – and came up with this wonderful recipe.
If you have fresh mushrooms (porcini or chanterelles) in your hands do not hesitate: these canapés are literally ready in minutes and are fantastic eaten right away, still warm, straight from the oven.
Active time: 10 minutes
Total time: 20 minutes
|Heat the oven to 400°F. Cover a large baking sheet with aluminum foil or parchment paper. Arrange the bread slices on top of the baking sheet.|
|Roughly cut the mushrooms and scatter them on top of the bread slices. Sprinkle with extra-virgin olive oil and season with salt and pepper.|
|Add ½ tsp. of Parmigiano-Reggiano cheese on top of each crostini.|
|Bake for 10 minutes at 400°F, until the cheese will have melted and the bread have reached a golden color.|
|Out of the oven, add just 4 drops of lemon juice on top of each crostini before serving.|