Mushroom and Red Pepper Crostini

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crostini-1955

Serves 6 as an appetizer

Ingredients

1 loaf French bread, cut into 1/2-inch slices
1 tablespoon olive oil
2 packages Hokto White Beech mushrooms, ends trimmed and mushrooms pulled apart
8 ounces jarred roasted red bell peppers, sliced into thin strips
salt and freshly ground black pepper
1 Brie cheese round, cut into 1/4-inch slices


Directions

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1. Turn a broiler to low and move the rack about 8-inches below the heating element.

Meanwhile, heat a frying pan over medium-high heat. When hot, add olive oil, mushrooms, and the red bell peppers then sauté for 2 minutes until the mushrooms are tender. Season with salt and pepper.

 

2.  Arrange  bread slices on a baking sheet and brush the tops with olive oil. Toast the bread, in the broiler, for about 2-4 minutes, until the tops are golden brown.

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3. While the bread is toasting, Quickly slice the Brie cheese. Once the toast is out of the oven, place the cheese on top of each toast and return to the oven for 30 seconds or until the cheese melts slightly.

Remove from the oven and top each toast slice with the mushroom and bell pepper mixture. 

Serve immediately.

Recipe by Steamy Kitchen