Crostini Funghi

Over New year we had a themed supper with friends. We chose an Italian theme and had a wonderful time. This little gem of a recipe was one of the two appetisers I made. If you are a lover of mushrooms, you can add it to your collection.

My husband has just recently become a fan of mushrooms, and whenever we are at a deli-type shop, he makes it his mission to find new, interesting ones to try.

Crostini Funghi


Ingredients:
3 Shiitake/Porcini mushrooms
5 button mushrooms
100g Danish Feta processed with 100g fat-free cottage cheese or 1tub cream cheese
4 cloves garlic, crushed
1 french baguette, sliced into rounds, drizzled with olive oil & baked until golden
Dried Majoram
Fresh Origanum for sprinkling
Freshly ground black pepper and salt
1/2 tsp white pepper

Method:
Fry the mushrooms, garlic and herbs and spices in a pan with olive oil until well cooked.

Tip: Shiitake mushrooms seem to get more flavourful the longer you cook them.

Spread the crostini with some cream cheese and then top with some mushrooms and sprinkle with fresh origanum, black pepper.
Serve as a delicious appetiser with wine of your choice.