Jan 15, 2016, Updated Jan 02, 2018
I have recently come to this conclusion – that how happy I feel is directly proportional to the amount of sunshine we get! I am not kidding, I have been feeling not too great this entire week and yesterday the sun was out, it was so nice and bright and I was chirpy and happy throughout the day. It’s amazing how much a single day of sunshine can uplift your mood especially when it rains constantly throughout the week. Urgh. I know it’s only January but seriously I can’t wait for summers! The dull weather also makes me lazy to workout. I really want to shed those extra pounds that I gained over the holidays but when it keep raining, I just want to curl in my bed with a cup of hot chocolate. Basically grey skies + rain = a bad bad day for me in every aspect. The only saving grace? The food of course, especially food as simple and delicious as this Avocado Mushroom Crostini! ? ?
I know that game day is here and everyone must be getting ready to watch the game together with friends and family. And so I thought it will be a good idea to share a simple appetizer recipe with you guys, something that you can relish while watching the game, tastes delicious and is also not difficult to make. And guess what came to my find instantly? Yes Crostini or Bruschetta! By the way I didn’t know the difference between the two long back, actually I still don’t know but all I know is that bruschetta has larger pieces of bread and is usually rubbed with olive oil and garlic whereas crostini is little toast with just about any topping. What do you guys think about the two? Tell me! The other day we had a party at home & I made 3 types of crostini. Too bad, I wasn’t able to take a single picture. That usually happens with me because for taking pictures I need time and when I am cooking for a party, I am always running short on it. Anyway so because I had leftover baguette I thought of making crostini again and this time I made a new topping with mushroom and avocado.
It’s really simple to make this, toast the bread > mash the avocados > cook the mushroom and then layer everything on top of the bread. Easy peasy and so delicious. I hope you guys won’t judge me if I tell you I had the entire batch all by myself for lunch! Well, first of all these were delicious so it was hard for me to resist and second hubby doesn’t eat mushrooms so obviously I had to do the honors! Make these avocado mushroom crostini for your next party, just be careful to not eat the entire batch before your guests arrive!
Method Heat butter and oil in a pan on medium heat. Once hot, add chopped garlic. Saute for 30 seconds. Add chopped onions. Saute for 1-2 minutes. Add sliced mushrooms. Also add salt and pepper and cook for around 5 minutes, till mushrooms are soft and done. Add few sprigs of thyme and cook for another minute. Remove from heat and set aside.
Cut the baguette into diagonal slices, around 1/2 inch each. Arrange them on a baking sheet and put them in the oven at 350 F degrees for around 6 minutes. You can also toast the bread on pan. Brushing them with olive oil before toasting is optional, I did not brush them. While the bread slices are getting toasted, mash the avocados in a bowl. Add salt, pepper, garlic and salt and lime juice and mix till everything is well combined. Take out the toasted slices out of the oven and top them with the mashed avocado. Top the avocado with the prepared mushroom mixture. Garnish with fresh thyme, sprinkle some crumbled feta cheese on top and serve the avocado mushroom crostini immediately!
- You can do a little prep work in advance. Like make the mushroom topping in the morning or even a day in advance. Then you basically just need to toast the bread and mash the avocados. It wouldn’t take more than 10 minutes to put the crostini on table that way. Avocado Mushroom Crostini
title: “Avocado Mushroom Crostini " ShowToc: true date: “2024-09-21” author: “Delma Boyer”
Jan 15, 2016, Updated Jan 02, 2018
I have recently come to this conclusion – that how happy I feel is directly proportional to the amount of sunshine we get! I am not kidding, I have been feeling not too great this entire week and yesterday the sun was out, it was so nice and bright and I was chirpy and happy throughout the day. It’s amazing how much a single day of sunshine can uplift your mood especially when it rains constantly throughout the week. Urgh. I know it’s only January but seriously I can’t wait for summers! The dull weather also makes me lazy to workout. I really want to shed those extra pounds that I gained over the holidays but when it keep raining, I just want to curl in my bed with a cup of hot chocolate. Basically grey skies + rain = a bad bad day for me in every aspect. The only saving grace? The food of course, especially food as simple and delicious as this Avocado Mushroom Crostini! ? ?
I know that game day is here and everyone must be getting ready to watch the game together with friends and family. And so I thought it will be a good idea to share a simple appetizer recipe with you guys, something that you can relish while watching the game, tastes delicious and is also not difficult to make. And guess what came to my find instantly? Yes Crostini or Bruschetta! By the way I didn’t know the difference between the two long back, actually I still don’t know but all I know is that bruschetta has larger pieces of bread and is usually rubbed with olive oil and garlic whereas crostini is little toast with just about any topping. What do you guys think about the two? Tell me! The other day we had a party at home & I made 3 types of crostini. Too bad, I wasn’t able to take a single picture. That usually happens with me because for taking pictures I need time and when I am cooking for a party, I am always running short on it. Anyway so because I had leftover baguette I thought of making crostini again and this time I made a new topping with mushroom and avocado.
It’s really simple to make this, toast the bread > mash the avocados > cook the mushroom and then layer everything on top of the bread. Easy peasy and so delicious. I hope you guys won’t judge me if I tell you I had the entire batch all by myself for lunch! Well, first of all these were delicious so it was hard for me to resist and second hubby doesn’t eat mushrooms so obviously I had to do the honors! Make these avocado mushroom crostini for your next party, just be careful to not eat the entire batch before your guests arrive!
Method Heat butter and oil in a pan on medium heat. Once hot, add chopped garlic. Saute for 30 seconds. Add chopped onions. Saute for 1-2 minutes. Add sliced mushrooms. Also add salt and pepper and cook for around 5 minutes, till mushrooms are soft and done. Add few sprigs of thyme and cook for another minute. Remove from heat and set aside.
Cut the baguette into diagonal slices, around 1/2 inch each. Arrange them on a baking sheet and put them in the oven at 350 F degrees for around 6 minutes. You can also toast the bread on pan. Brushing them with olive oil before toasting is optional, I did not brush them. While the bread slices are getting toasted, mash the avocados in a bowl. Add salt, pepper, garlic and salt and lime juice and mix till everything is well combined. Take out the toasted slices out of the oven and top them with the mashed avocado. Top the avocado with the prepared mushroom mixture. Garnish with fresh thyme, sprinkle some crumbled feta cheese on top and serve the avocado mushroom crostini immediately!
- You can do a little prep work in advance. Like make the mushroom topping in the morning or even a day in advance. Then you basically just need to toast the bread and mash the avocados. It wouldn’t take more than 10 minutes to put the crostini on table that way. Avocado Mushroom Crostini
