Oven Roasted Mushroom and Tomato Crostini

I know I’ve talked (extensively) about my terrible stress eating habits, but it isn’t always all that bad.  No really, I promise.  Sometimes I crave different kinds of foods.  Sometimes, instead of Cheez-Its and pizza, what I really want is something simple and decadent to take me on a mini vacation while I break from studying or work.  These are the better, more satisfying cravings, the ones that beckon me with seasoning and wholesome ingredients instead of salt and oil.  These are the cravings I willingly and whole heartedly give into, no questions asked.  That’s usually when a fresh baguette and something fancy to put on top of it comes to mind.

Simple recipes like this one make me happy because of how adaptable they are.  You could totally roast the vegetables and eat them plain or mixed with rice to make a more substantial dish.  You could also add some crumbled goat cheese to the toasts.  Or replace the wine with balsamic vinegar for a little more tang.  The possibilities are endless! It’s so easy to personalize and adapt this recipe, depending on the season and who you’re sharing it with.

You totally don’t have to share this
If you need a little break from reality, a quick trip to a world of decadence, then I highly recommend this recipe.  It’s sort of my wintry version of bruschetta (because how can you really get fresh tomatoes and basil good enough for that in February?).  The mushrooms and herbs are deliciously roasted, giving an earthy goodness to this dish.  The tomatoes balance it out with their sweetness.  And the lemon rounds it all out with a hint of tang.  Plus, anything tastes good on toast, right?  It’s the perfect beginning to a dinner party or a romantic dinner for that someone special.  Or you could just call this dinner by itself.  I’ve totally never done that.

Oven Roasted Mushroom and Tomato Crostini

Serves 4-6

1 pint baby bella or cremini mushrooms
1 pint cherry tomatoes
1 sprig fresh rosemary
4 sprigs fresh thyme
1/4 cup dry white wine
2 cloves garlic, separated
2 shallots
Juice from 1/2 a lemon
Salt and pepper to taste
1/2 French baguette, cut into 6-8 pieces

Preheat oven to 420F

1. Evenly slice the mushrooms and dice the shallots and one clove of garlic.

2. Toss the mushrooms, tomatoes, shallots, garlic, herbs, wine, lemon juice, and a dash each of salt and pepper together until everything is well coated.  Place everything in a baking dish large enough to get everything more or less in one layer.

3. Roast the vegetables for 40-50 minutes, until the juices released from the mushrooms have mostly evaporated and the tomatoes are starting to blacken.  Mix everything once, halfway through the baking.

4. When you have 15 minutes or so left to go with the mushrooms, slice the bread and toast it until hard, but not darkened.  This might require running the slices through a toaster on a low setting twice.  Once toasted, take the remaining garlic clove and slice off one end of it.  Rub the raw end of the garlic over each toast to flavor it a bit.

5. Allow the mushrooms and tomatoes to cool for either just a few minutes, or allow them to come to room temperature.  Taste and adjust salt as desired, then pile the mixture onto the toasts.  Serve immediately.


2 Responses to Oven Roasted Mushroom and Tomato Crostini

  1. Mushrooms and Carbs. My faves.

  2. I love crostini’s! Nothing beats some good bread w/ an endless variants of toppings! Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

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