Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1/4 cup (60 mL) olive oil, divided
24 slices baguette, about 1/2-inch (1 cm) thick
1 lb (500 g) mixed mushrooms, thinly sliced, such as oyster, shiitake or portobello
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 tbsp (15 mL) fresh lemon juice
1 cup (250 mL) mascarpone
24 thin slices lachsschinken
2 tbsp (30 mL) snipped chives
Preheat the broiler to high. Brush both sides of bread with some of the olive oil. Arrange slices on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted. Set aside.
Heat the remaining oil in large skillet set over high heat. Sauté mushrooms with garlic, salt and pepper. Cook, stirring occasionally, for 5 minutes or until golden brown. Stir in lemon juice; cook for additional 1 minute.
Spread 2 tsp (10 mL) mascarpone onto each crostini. Top with mushrooms and lachsschinken. Garnish with chives.
Cook’s Note: If you can’t find mascarpone, you can also use goat cheese or cream cheese for a similar creamy finish. Turn these two-bite appetizers into a lunchtime favourite by swapping baguette rounds for slices of toasted crusty sandwich bread.
Per Serving: Calories 217, Fat 10 grams, Cholesterol 15mg, Sodium 368mg, Carbohydrates 18 grams, Fibre 1 gram, Sugar 1 gram, Protein 14 grams.
One serving contains 12% of the %DV of Calcium.
One serving contains 6% of the %DV of Iron.