Portobello and Blue Cheese Crostini - Gluten Free
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|2 Tbsp shallots, minced|
|10 oz portobello mushrooms, cleaned and finely chopped|
|1 cup heavy cream|
|1 cup Mayatg blue cheese|
|Fine sea salt|
|Freshly cracked black pepper|
|40 slices Udi's Gluten-Free Baguette|
|Vegetable oil for frying|
|1 cup loosely packed baby arugula or spinach leaves|
Heat olive oil in medium skillet over medium-high heat. Add shallots; cook until browned, stirring constantly. Add mushrooms; cook until slightly soft, stirring frequently. Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about 10 minutes. Whisk in blue cheese, salt, and pepper to taste.
Top each crostini with about 1/2 tablespoon mushroom mixture.
Heat 1/2-inch oil in a small skillet over medium-high heat. Carefully add arugula or spinach leaves a few at a time. Fry 1 minute or until crisp, stirring constantly. Drain on paper towels. Repeat until all are fried. Garnish crostini with fried leaves.
Makes 40 servings
Prep Time: 20 minutes