Mushroom and Burrata Cheese Crostini
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- salt and pepper
- 2 tbsp. butter
- olive oil
- 1 large garlic clove minced
- red pepper flakes optional
- 2 cups packed baby spinach leaves
- 1 large shallot thinly sliced
- 1 1/4 lbs. mushrooms (i used mix of shiitake baby bella, oyster), sliced
- 1 tbsp. half and half
- 8 oz. burrata cheese torn into bite size pieces
- 1 baguette, sliced on diagonal*
- Carbohydrate 0.0842 g
- Cholesterol 64.7866666666667 mg
- Fat 24.4608966666367 g
- Fiber 0.00419999980926514 g
- Protein 0.268853333333333 g
- Saturated Fat 15.4816576666625 g
- Serving Size 1 1 crostini (68g)
- Sodium 183.426451388888 mg
- Sugar 0.0800000001907349 g
- Trans Fat 1.71178041666585 g
- Calories 217 calories
In a large saute pan, melt butter on medium high heat. Add shallots and garlic; cook for 30 seconds. Then add mushrooms to the pan. Season with salt and pepper to taste and cook for 8-10 minutes or until mushrooms are lightly golden. If mushrooms begin to stick to the pan, add butter or olive oil as needed.To the mushrooms, add half and half (it should sizzle), then stir in the baby spinach. Remove from heat. Taste for salt and pepper.To assemble crostini: top crostini with piece of burrata cheese and then with warm mushroom mixture. Sprinkle with red pepper flakes (optional). Serve immediately.Preheat oven to 350 degrees. Arrange baguette slices on a large baking sheet; drizzle both sides with oil, and lightly season with salt and pepper.Bake until golden, 8-10 minutes per side. Let cool on baking sheet.
