Receipe by Deb Thorlakson
Crostini with Portobello, Prosciutto and Gorgonzola pairs well with a glass of Columbia Valley Rainshadow.
- 3 tablespoons butter
- 1/2 pound fresh Portobello mushrooms, remove stems and medium dice
- 2 garlic cloves- minced
- 1/2 cup whipping cream
- 2 oz Gorgonzola cheese- crumbled
- 3 oz prosciutto- thinly sliced and cut into ¼ x ½ inch strips
- Italian Parsley- minced
- 18 1/2-inch-thick diagonal bread slices cut from a baguette and baked 375°F until golden brown, about 5 min.
Melt butter in a large sauté pan over medium-high heat. Add the mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed about 4 minutes. Remove from heat. Add Gorgonzola and stir until cheese melts, mix in prosciutto. Season with sea salt and black pepper. Mushroom topping can be made 1 day ahead, cover and refrigerate.
Preheat oven to 375°F. Arrange crostini on a baking sheet and spread 1 tablespoon mushroom topping on each slice. Return to oven and bake until they are heated through, about 6 minutes. Sprinkle with chopped parsley.
Makes about 18 crostini.