Mushroom and Sun-Dried Tomato Crostini

Mushroom and Sun-Dried Tomato Crostini
Print Recipe
Mushroom and Sun-Dried Tomato Crostini
Print Recipe
  • French or Italian baguette
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound white mushrooms
  • 8 ounces sun-dried tomatoes in olive oil
  • 4 ounces Parmesan cheese (divided)
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper
  1. Preheat oven to 350 F. Cut baguette into ½-inch slices.
  2. In a shallow dish, pour olive oil and mix in salt and pepper. Dip each slice into olive oil, coating both sides, and place on an ungreased baking sheet. Bake for 20 minutes or until bread is golden brown and crispy, flipping halfway through. Remove crostini and let cool.
  3. In a food processor, finely chop mushrooms, sun-dried tomatoes, and 2 ounces of Parmesan cheese. Stir in Dijon mustard, garlic powder, and crushed red pepper. Place mushroom mixture in large skillet and sauté on medium heat until hot and bubbling.
  4. Serve on top of crostini, garnished with Parmesan cheese. 
Recipe Notes

Per serving: 158 calories, 11 grams fat (2.5 grams saturated fat),
10 grams total carbs, 1.6 grams fiber, 6 grams protein