Are you looking for an appetizer bursting with flavour to go with your meal? Try these easy-to-make Maille Cheese and Mushroom Crostinis and enjoy your dinner in style! For a vegan version, just replace the cheese with a vegan type.
Heat 1 tbsp. olive oil in a large skillet over medium high heat. Add the onions and stir fry for about 3 minutes until translucent. Add 1 tsp. sugar, ½ tsp. salt and 2 tbsp. Maille balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.
Add sliced mushrooms and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
Add minced garlic and 2 sprigs thyme (stems removed) and cook for 2 more minutes.
Preheat the oven to 200oC. Slice the baguette diagonally about 1.25 cm thick.
Arrange them on a baking sheet. Brush with olive oil and top with mozzarella shreds.
Toast in the oven for about 5 minutes or until the cheese starts to firm on top and looks golden.
While the bread is toasting, make the balsamic mustard dressing. In a small bowl, whisk together 1 tsp. Maille Dijon Originale mustard, 1 tbsp. Maille Balsamic vinegar and 2 tbsp. extra virgin olive oil.
Top the cheesy crostini slices with caramelized onion mushroom mixture and drizzle with the balsamic Dijon mustard dressing. Sprinkle with salt and freshly ground pepper to taste and garnish with fresh thyme. Serve warm or cold. Enjoy!
Ingredients
Directions
Heat 1 tbsp. olive oil in a large skillet over medium high heat. Add the onions and stir fry for about 3 minutes until translucent. Add 1 tsp. sugar, ½ tsp. salt and 2 tbsp. Maille balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.
Add sliced mushrooms and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
Add minced garlic and 2 sprigs thyme (stems removed) and cook for 2 more minutes.
Preheat the oven to 200oC. Slice the baguette diagonally about 1.25 cm thick.
Arrange them on a baking sheet. Brush with olive oil and top with mozzarella shreds.
Toast in the oven for about 5 minutes or until the cheese starts to firm on top and looks golden.
While the bread is toasting, make the balsamic mustard dressing. In a small bowl, whisk together 1 tsp. Maille Dijon Originale mustard, 1 tbsp. Maille Balsamic vinegar and 2 tbsp. extra virgin olive oil.
Top the cheesy crostini slices with caramelized onion mushroom mixture and drizzle with the balsamic Dijon mustard dressing. Sprinkle with salt and freshly ground pepper to taste and garnish with fresh thyme. Serve warm or cold. Enjoy!
