I love this dish… The crunchy crostini pairs well with the creaminess of the white bean spread and the earthiness of the mushrooms. Definitely good for a snack, a side dish, or an appetizer, but it can sustain itself as a meal along with a fresh green salad.
4 cups sliced or chopped mushrooms
4 garlic cloves, minced
1 teaspoon olive oil
1 teaspoon salt
1/8 teaspoon Herbes de Provence
Green onion finely sliced (for garnish)
Add all ingredients (except green onion) to a non-stick frying pan and cook on medium-high till mushrooms are slightly brown in color.
White Bean Spread:
1 can cannellini beans, rinsed and drained
3 tablespoons olive oil
1 tablespoon water
1 tablespoon fresh lemon juice
1 garlic clove
3/4 teaspoon salt
1 tablespoon parsley, finely chopped
Combine all ingredients except the parsley in a food processor and puree until smooth. Transfer the mixture into a small bowl and fold in chopped parsley.
1 thin baguette
Olive oil for brushing
Preheat oven to 425 degrees. Cut the baguette into 1/4 inch slices on a slight diagonal. Brush each piece of baguette with olive oil and transfer to a baking sheet.
Bake for 6-8 minutes (flip half way through), or until golden.
Spread a layer of the white bean spread on each of the baguette slices, top with mushrooms, and garnish with green onion.