Crostini Con Funghi

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% Whole Wheat

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Makes 20 appetizers.


5 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat
3 tbsp (45 ml) olive oil, divided
1 small onion, thinly sliced
3 cloves garlic, minced
1/2 red pepper, diced
1 cup (250 ml) mushrooms, sliced
1 tbsp (15 ml) balsamic vinegar
1/4 cup (50 ml) chopped fresh basil, salt and freshly ground pepper, to taste
1/4 cup (50 ml) freshly grated Parmesan cheese


Brush both sides bread slices with half olive oil. Cut into quarters and broil on baking sheet for about 1-2 minutes each side or until lightly toasted. In large non-stick skillet, sauté onion, garlic, red pepper and mushrooms in remaining olive oil over medium-high heat until softened and lightly browned, about 10 minutes. Remove from heat and stir in vinegar, basil, salt and pepper. Top each piece of bread with about 1 tbsp (15 ml) mushroom mixture. Sprinkle evenly with Parmesan cheese and broil just until cheese melts, about 30-40 seconds. Serve warm.

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