1 long French Baguette loaf
2 teaspoons olive oil, plus more for brushing over the bread
2 cloves garlic, minced
1 pound wild mushrooms (we use portobello, cremini and shiitake)
1 medium sweet onion, thinly sliced
1 medium purple onion, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
2 cups Baked Artichoke Dip
For the crostini, brush olive oil over bread slices and bake in a 375 degree oven until crisp (turning once) – about 8 minutes. You can prepare the bread a day ahead and keep the slices in a ziploc bag or airtight container.
For the wild mushroom and onion mixture, heat the olive oil in a large saute pan. Add the garlic and onions and cook until almost tender – about three minutes. Add the mushrooms, salt and pepper and continue to cook until tender – about five more minutes. Taste and add more salt and pepper if needed.
To assemble the crostini, spread about a tablespoon of Baked Artichoke dip on each slice of bread. Top with the wild mushroom and onion mixture and serve!
Here is the nutrional analysis for the above recipe.
Serving Size: 2 Crostini
Calories: 63 calories
Fat: 2 grams
Sat. Fat: trace
Soy Protein: 2 grams