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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. MUSHROOMS (CHAMPIGNON) THINLY SLICED
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5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
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2 GARLIC CLOVES, CHOPPED
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RED PEPPER TO TASTE
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SALT TO TASTE
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2 TBLSPOONS PARSLEY, CHOPPED
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SLICES OF ITALIAN BREAD, SLIGHTLY TOASTED
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8 OZ. TALEGGIO CHEESE
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FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
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RECIPE
HEAT OVEN AT 350°F
IN A FRY PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE GARLIC AND RED PEPPER. SAUTEE.
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BEFORE THE GARLIC BROWNS, ADD THE MUSHROOMS AND STIR OCCASIONALLY
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WHEN THE MUSHROOMS ARE COOKED, ADD THE PARSLEY AND SALT, STIR AND TURN OFF THE HEAT
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ADD THE GRATED PARMIGIANO CHEESE, ABOUT TWO TABLESPOONS OR AS MUCH AS YOU LIKE
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ON A COOKIE SHEET LINED WITH PARCHMENT PAPER, PLACE THE SLICES OF BREAD (NOT TOO BIG). COVER THE SLICES OF BREAD WITH THE MUSHROOMS AND A SLICE OF THE TALEGGIO CHEESE. PLACE THE CROSTINI IN THE PREHEATED OVEN UNTIL THE CHEESE MELTED
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TAKE OUT OF THE OVEN AND SPRINKLE WITH MORE PARMIGIANO CHEESE
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SERVE AS AN APPETIZER AND BUON APPETITO!!