Peachy the Magazine October/November 2013 | Page 56

Don’t Fear the Beer
MUSHROOM CROSTINI

?2 french bread loaf, sliced

1

2 tablespoons olive oil
(plus extra for baguette slices)
1 shallot thinly sliced
8 oz mushrooms, sliced
1 clove minced garlic
3 tablespoons whipping cream
1 teaspoon minced fresh rosemary
salt and pepper to taste
?2 cup grated Fontina cheese

1

Preheat oven to 350°F. Rub both sides of
baguette slices with olive oil and place
on a baking sheet. Toast in oven until
golden, about 6 minutes on each side.
Cool. Can be prepared 2 days ahead. Store
in airtight container at room temperature.
Heat oil in skillet over medium-high
heat. Add shallots; sauté 1 minute.
Add mushrooms; sauté until beginning
to brown, about 6 minutes. Add garlic
and cook another minute. Remove
from heat. Stir in cream and rosemary.
Season with salt and pepper. Cool.
Preheat broiler. Top each toast with
about 1 tablespoon mushroom topping
and fontina cheese. Place on baking
sheets and place under broiler about
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