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!
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
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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Laura
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article copyright ©Laura Beth Love 2017 all rights reserved
