Mushroom, Onion and Garlic Crostini with Feta Spread

This recipe is modified from the one at For the Love of Cooking.

1 head of garlic
1 lb mushrooms, sliced
1 sweet yellow onion, sliced thinly
2 tsp olive oil

1 baguette or artisan bread loaf, sliced thinly

1/2 cup of feta cheese
1/2 cup of sour cream
salt & pepper to taste

Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil and salt to taste. Fold edges of tinfoil together and twist to make a completely sealed bundle. Place in oven and bake for 30-40 minutes depending on the size of the garlic. While garlic is cooking, place the baguette slices on a baking sheet and spray tops with cooking spray. When the garlic is done, take it out and let it cool and place bread in the oven and cook for 5-7 minutes or until golden brown.
Meanwhile, in a large skillet, heat the olive oil over medium heat, and add onion and saute for 15 minutes until they begin to caramelized. Once the garlic is cool, squeeze to remove the roasted cloves into the pan of onions. Add mushrooms and saute until golden brown, seasoning with salt.

In a small bowl, combine feta cheese, sour cream, salt and pepper to taste and mix thoroughly. Spread the feta mixture evenly onto the crostini then top with a spoonful of mushroom, onion and garlic mixture.

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