These crostini with fontina and mushrooms are a perfect fingerfood or appetizer for a dinner with friends or they can turn into a quick and light lunch.
The word “crostino” means “little toast” and it is a typical italian appetizer costisting of a small piece of bread toasted and served with a variety of toppings.
You can make crostini or bruschette (bruschette are the same thing as crostini but are usually made with bigger slices of bread) with practically every ingrendient combination.
This particular one is pretty tasty thanks to the heavenly melted Fontina cheese and the flavorful aroma of chestnut champignons.
I used a sourdough loaf of bread but you can also use a baguette if you prefer. The important thing is that the bread must be soft inside and crunchy on the outside to get the perfect crostini.
If you cannot find Fontina cheese, you can substitute it with Provola/Scamorza, Cheddar or Gruyere cheese.
It must be a firm cheese that melts easily to get the perfect final result.
Crostini with Fontina cheese and Mushrooms
- 1 "Ciabatta" Bread loaf
- 250 g 2 cups Chestnut Champignons, cleaned and sliced
- 200 g 1+1/2 cups Fontina cheese, sliced
- 2 cloves of garlic
- 1/2 glass of white wine
- EVO Oil
- Black Pepper
- In a large skillet drizzle some olive oil and put the garlic cloves halved at medium heat until they starts to brown, Add the sliced mushrooms making sure they don't overlap (this way they will brown nicely) and brown them for a couple of minutes, then turn the slices with small tongs and brown for another couple of minutes. Pour the wine over and let it evaporate, then turn off the heat and season well with salt and pepper.
- Slice the Ciabatta bread in slices about 1.5 cm thick (1/2 inch) and put it in the oven under the grill for 1 minute or 2 per side just to make it cripy; then put a slice of Fontina cheese on top and put again the crostini under the grill until the cheese is nicely melted.
- With a spoon put some mushrooms over the cheese and serve immediately.
- These crostini must be served hot or warm so that the cheese will stay soft and melted. If they get cold, just warm them up under the grill for another minute or 2.