Bacon, Mushroom & Caramelized Onion Crostini Recipe

Hi friends! In my last post I shared my recipe for Easy Fresh Tomato Basil Crostini and promised another version to follow. Here it is!

These are just amazing! These yummy crostini feature caramelized onions sauteed with mushrooms and thick cut bacon, and they are soooo yummy!

These lunch-sized crostini are meals within themselves. Just imagine the variations you could create! Think about asparagus, spinach, olives, different types of cheese; Swiss, goat cheese or bleu cheese... The combinations really are endless! 

You will need:

Thick sliced bacon

Sweet onion or Vidalia onion
Fresh mushrooms
1 Tablespoon olive oil or butter
About 1/2 teaspoon of sugar

Baugette or long loaf crusty French bread

Flavored cream cheese spread (such as chive or vegetable flavor)

Mozzarella cheese

Baking sheet 

Directions:

Wash and slice the mushrooms. Slice the onion - I like to slice it on the thin side. In a saucepan over medium heat, sautee the mushrooms and onion in 1 T of olive oil or butter.

Sautee until mushrooms become soft and onions start to become translucent. Stir in a 1/2 teaspoon of sugar to help the onion become caramelized. Continue to cook until onions become golden brown, then remove from heat and set aside.

Fry bacon in a frypan until cooked through, then drain on paper towels.

Preheat oven to 350 degrees F.

Slice your baguette in half lengthwise, and then cut each half into 6" sections with a diagonal cut. 

Spread each baguette section with a good coating of the flavored cream cheese spread and then place each on your baking sheet. My rule of thumb is not too thin and not too thick - but just right!

Now sprinkle each section with mozzarella cheese, as you would when making a pizza.

Next top each with a couple of spoonfuls of the onion & mushroom mixture and then with bacon. 

Bake in a 350 degree F oven for about 10 minutes, just until mozzarella cheese melts.

Cool for 5-10 minutes. Refrigerate leftovers. I think they taste best at room temperature!

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What do you think?

Also check out: Fresh Tomato Basil Crostini

Have a great week!
love,

 Laura

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article copyright ©Laura Beth Love 2017 all rights reserved

Eggless Christmas Cookies

Ho ho ho!! I am completely in a holiday mood.
This time, I had already decided that I wouldn't let my brat spoil all the fun and keep me on my toes all the time. So what did I do to keep him occupied? Well, I baked Christmas cookies and decorated them too. I planned to play head chef and allowed my boy to be my sous chef. Though the roles got reversed as we proceeded further. But it was super fun altogether spending fun times with my little one and watch him decorate the cookies on his own. 

I had baked cookies earlier but never decorated them, that too with minimum resources available so it was exciting for me too. Don't ask about the boy, he was excited to the core. This is my first batch of the cookies. Next batch will get little better since I have bought all the supplies. Now if you are inspired to bake and decorate your Christmas cookies too then let's get started.

Once the dough is rolled out you can now cut out the cookies in various fun sizes and shapes using cookie cutters. I didn't have the cookie cutter so I planned to cut out the cookies using small bowls, but my brat didn't allow me to do so. He rolled out all the cookies in amoeba shape (now that is also a fun shape) and I had to bake them in the oven. This is how I baked the cookies.

• Grease the cookie tray and place the cookies on it leaving 1/2" space between each cookie. 
• Place the cookie tray in preheated oven at 350 F or 175 C for 8-10 mins. 
• Take out the tray once cookies are done. Leave cookies on the tray for 5 mins and then transfer them on a cooling rack. 

Cookies are now ready. You can store them as it is in a cookie tin or if you wish to decorate them then proceed...
I made eggless icing in two ways

• Eggless royal icing
• Sugar glaze

Both worked excellent for me. Here's the recipe

Method: 

• In icing sugar add milk drop by drop, keep mixing it properly. 
• Check the consistency of icing it should be similar to toothpaste's consistency if you are using it for outlines and for piping. 
• For flooding, you can add more milk to make it thin. 

I made the piping bags as we make cones for heena. If you have piping bags then just fill them with icing and start decorating cookies. Here comes the most fun part of baking cookies at home, decorating them with my little one. How creative he is and how amazingly he decorated the cookies. Don't you believe that.....check out then!!

I told you, he has done a great job!! Check out that smiley cookie :p

Reindeer and poinsettia ones are decorated by me. I found it little hard to outline the cookies as it was the first time that I was decorating the cookies, but I am sure I will do better next time.

I am off to one more wonderful vacation with my family. I wish all my readers a 

Merry Christmas 

and a

 Happy New Year

You all have a fabulous year ahead!!