Small Plates: Mushroom Artichoke and Green Onion Crostini


Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

Recipe Center

Mushroom Artichoke and Green Onion Crostini
Small Plates: Mushroom Artichoke and
Green Onion Crostini
Ingredients
3/4 cup coarsely chopped Mycopia Specialty Trio Mushrooms
2 tsp. olive oil
1/3 cup chopped marinated artichoke hearts
1 large green onion, sliced
1 clove garlic, minced
sea salt and pepper to taste
4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (in our Bakery)
2 tsp. part-skim ricotta cheese
grated Parmesan cheese
Directions

Prep: 10 minutes, Cook: 8 to 10 minutes, Serves: 2

Cook 3/4 cup coarsely chopped Mycopia Specialty Trio Mushrooms in 2 tsp. olive oil over medium-high heat until browned. Stir in 1/3 cup chopped marinated artichoke hearts,1 large sliced green onion and 1 clove minced garlic; cook until hot, then season to taste with sea salt and pepper. Lightly toast 4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (from our Bakery), then quickly spread each slice with 2 tsp. part-skim ricotta cheese. Spoon vegetable mixture onto toasts and sprinkle liberally with grated Parmesan cheese.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.