Are you looking for something simple, satisfying and perfect for polite company or a living room full of game fans?  If so, I have just the recipe for you today.  It’s a mouthful of flavor in a small package.  The perfect finger food for a party of any kind.  In a word, it’s delectable.

I was thinking about the mushroom and Swiss burger at my favorite diner when I came up with this. It became something I just couldn’t shake.  I had to do something about the craving for mushrooms and cheese before it drove me mad (or to the Diner for a $9.00 burger plate I’d never be able to finish!)

The end result satisfied my cravings perfectly.  It also turned out to be an exceptional dish in its own right. It’s meaty, savory and perfect nosh food.  It’s good hot, great at room temperature and not too bad chilled.  the flavors are bold but the package is small, so there is no need to eat too much, just nibble to your heart’s content and enjoy the flavors.

One warning…  These are addictive, so you might want to make sure you have double the ingredients on hand, just in case…

Yield: 15 Crostini

Mushroom and Swiss Cheese Crostini

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

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Ingredients

• 10 oz. Crimini (Baby Bella) mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 of a small red onion, quartered and sliced
• 1/4 cup white wine
• Extra virgin olive oil (for cooking)
• 4 slices aged Swiss cheese, cut into 4 pieces each
• 1 sourdough baguette or small sourdough french loaf, sliced in 1/2-inch thick pieces
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Slice baguette of french loaf into 1/2-inch pieces, for a total of 12 slices. Place slices on a baking sheet and drizzle with olive oil. Bake at 350 degrees for approximately 5 minutes, or until just barely crisp. Remove from oven and cover with a clean kitchen towel.
3. Meanwhile: heat a large skillet or saute pan over medium-high heat. Add a few tablespoons of olive oil to the pan, add mushrooms and cook, stirring occasionally, until mushrooms are browned and fragrant. Add more oil as necessary. Season with salt and pepper and add garlic. Cook 2 minutes then add onion. Stir frequently until onions are softened. Add white wine and toss until mostly evaporated. Check for seasoning.
4. Top each slice of toast with 1 wedge of Swiss cheese and 1 Tablespoon of mushrooms. Return to oven until cheese is melted. Serve immediately.
5. Share and Enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 333mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 10g

The flavor of these little bites was amazing, but I think they need a bit more color in the final presentation.  Perhaps a sprig of basil or thyme on top, or a small ring of red onion or red pepper…  I’m not sure exactly, but something.

I didn’t see a need for proteins with this dish either, but if the eaters in your home insist on meat, a slider sized patty placed on the toast under the cheese quickly turns this dish into an open-faced mushroom and Swiss slider.  It’s all the rage according to the commentator on T.V.

However you slice it, these are delicious.  Give them a try and let us know what you think

Links to other recipes like this:

• Caramelized Onion and Mushroom Crostini, from For the Love of Cooking
• Mushroom Crostini with Ricotta, from Souvlaki for the Soul