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tandem cooking: mood food (a valentine's day menu)

crostini with shiitake mushrooms and brie
So good it may just steal the show from your main dish ... 

6 half-inch thick slices from a baguette
4 medium dried shiitake mushrooms, rehydrated and sliced thinly (or 4 fresh shiitake mushrooms)
1 clove garlic
olive oil
basil leaves for garnishing
1 small wedge brie (you won’t need the whole wedge for this app. of course, but extra brie is never a bad thing)

serves 2-3
time 15 minutes, plus mushroom soaking time

1 Preheat the oven to 350F.
2 Mince the garlic. Slice the mushrooms as thinly as possible.
3 Heat a tablespoon or so of olive oil in a skillet, then sauté the garlic it begins to soften. Add the mushrooms and cook for three to four minutes, until the mushrooms are nice and tender. Season to taste with salt and pepper.
4 While the mushrooms are cooking, arrange the baguette slices on a baking sheet. Brush both sides of each slice with a little bit of olive oil, and pop the baking sheet into the oven. Toast the bread for about 8-10 minutes at 350F, flipping the slices halfway through to get both sides brown.
5 When the mushrooms are cooked and the bread toasted, assemble the crostini by topping each with a slice of brie and a dollop of mushroom mixture. Bake for a couple of minutes, until the cheese is melted. Sprinkle with chopped parsley, or garnish with a basil leaf.


pair this with :
pesto-stuffed scallops | saffron rice | pear and gorgonzola salad | flan  

check out these related recipes:
bruschetta with two toppings 

for more great recipes,
check out the
recipe index ! 

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