ST. LOUIS (KEZK) -- Co-Owner and Head Chef or Mission Taco Joint, Jason Tilford stopped by to show us how to make wild mushroom crostini with smoky blue cheese and balsamic glaze.
Wild mushroom crostini with smoky blue cheese and balsamic glaze
1 Tbls butter
6 ounces mixed mushrooms – Portobello, shiitake, oyster, diced
1/8 cup shallots, minced
1 Tbls chopped garlic
¼ cup red wine
1 teaspoon kosher salt
1 Tbls fresh rosemary
Place the butter in a large skillet and begin to brown. Once the butter melts and starts to bubble add the shallot and garlic. Cook until translucent and butter begins to brown. Add the mushrooms and cook for about 8 minutes. Add the red wine and cook until its completely reduced. Add salt and rosemary and cook for another minute. Remove and let rest.
Smoky blue cheese spread
2 ounces smoked blue cheese
2 oz cream cheese
1 teaspoon honey
Fresh cracked black pepper
Bring the cheese and cream cheese to room temperature, add honey and pepper. Mash with a fork or spoon and mix until well combined and creamy.
1 French baguette
Extra virgin olive oil
Preheat oven to 375 degrees. Slice the baguette diagonally in to ¼ inch slices. Pour some oil on to a cookie sheet and coat one side of the bread lightly and place on the other side of the sheet tray. Coat all of the slices and sprinkle with some kosher salt. Bake in the oven for 8-10 minutes until golden on the edges and crispy. Remove from oven and immediately remove from the tray to cool without burning.
Spread each crostini with the cheese spread and top with the mushroom topping. Place all on a serving tray and top with shredded Parmigiana Reggiano and drizzle with the balsamic glaze.