Grilled Mushroom Crostini with Honey and Aged Balsamic
The perfect mushroom appetizer. Slowly sauté mushrooms until browned and serve over a grilled crostini. Top with honey and aged balsamic. Delicious appetizer all year long.
Servings: 4 -6 people
Cost: $15.00
Ingredients
- 2 tablespoons butter
- ½ pound Cremini mushrooms, gently cleaned, stems removed
- ½ pound Shitake mushrooms, gently cleaned
- ¼ cup red onion, diced
- 1 baguette, sliced at a bias or angle
- 2 tablespoons olive oil (for the baguette slices)
- 8 ounces goat cheese
- 2 tablespoons aged balsamic
- 2 tablespoons honey (we love smoked honey for this)
- 1 teaspoon maldon/finishing salt
Instructions
- Sauté Mushrooms and Onions: Prepare the grill for direct heat using lump charcoal targeting 400 degrees Fahrenheit. Place a cast iron skillet over direct heat and add butter. When butter melts, add red onion and mushrooms, stir until softened and mushrooms slightly browned (about 6 to 8 minutes).
- Chop: Remove from heat, place mixture on a cutting board, and chop up the mixture into small pieces.
- Build: Prepare crostini, brush each slice with olive oil and place on the grill grates over direct heat, for approximately 1-2 minutes per side, to toast up (watching closely). Remove and transfer to serving platter.
- Season: Coat the crostini slices with a small amount of chevre, and then place a generous portion of the mushroom filling on top. Drizzle lightly with the balsamic vinegar, honey, and then a small dusting of finishing salt.
Notes
For an extra kick, consider using smoked honey or hot honey in place of regular honey.
Nutrition
Calories: 414kcal | Carbohydrates: 38g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 4100mg | Potassium: 544mg | Fiber: 3g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg
