Mushroom Fontina Crostini

I love this crostini for many reasons one being you can prep the mushroom a day in advance but mostly because it’s absolutely delicious. I think this is the perfect appetizer for your Thanksgiving dinner.

– Daniel Mancini

You’ll need:

• 8-oz. Baby Bella mushrooms sliced
• 1/4-cup sliced shallots
• 2-Garlic closes minced
• 1/4-lb of pancetta diced
• Olive oil
• 1/4-lb of fontina cheese shredded
• Fresh rosemary
• Salt
• Pepper
• 1-French baguette sliced thin

Directions:

1. In a skillet add 1-tbs of oil and when hot add the pancetta. Once the fat has rendered remove to a paper towel-lined plate
2. Add the shallots, 1/2 tsp of salt, 1/4-tsp of pepper and sauté till translucent
3. Add the mushrooms and sauté till done, this will take 10 minutes
4. Add the garlic, pancetta and sauté for 2 minutes, remove the skillet from the heat
5. Brush each bread slice with a little olive oil then top with the mushroom mixture and then finish with the fontina cheese on top.
6. Place on a parchment-lined baking sheet and into a 350 degree preheated oven until the cheese has fully melted
7. Serve with a little chopped rosemary

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