In the fall and winter months, especially around the holidays, these crostini always make an appearance on my menus. They’re easy to make, light, festive and they deliver a flavor-punch in every bite. The only thing that’s de rigueur is to pan-roast the mushrooms until they acquire a deep, pungent, almost meaty flavor.
Crostini make wonderful dinner party fare. For a small dinner party, serve these shiitake crostini on their own. But for a larger gathering, make a splash and make several different kinds of crostini. Here are a few recipes that might entice you:
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.