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Author Notes: I think I made these originally with things I had sitting in the fridge--who wants to see perfectly good salad and mushroom leftovers go to waste? I have since made these as hors d'oeuvres at various get-togethers, and I find they are really easy to prepare ahead of time. If you mix a batch of dressing, wash a bunch of frisee and sautee a batch of mushrooms, you can throw these toasts together at the last minute! - Cristina Sciarra
Makes about 20 toasts
- 35 cremini mushrooms
- 4 tablespoons olive oil, divided
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- 3 sprigs fresh thyme
- 2 bunches frisee lettuce
- 1/2 tablespoon Dijon mustard
- zest and juice of 1/2 lemon
- sea salt, freshly ground pepper
- 1 loaf pain de mie, or 1 baguette
- 20 thin slices Pecorino cheese
- Wash, dry and thinly slice the mushrooms; set aside. In a medium saucepan, heat the olive oil, butter, minced garlic and thyme until fragrant, about 2 minutes. Add the mushrooms, and cook them until they are soft, about another 6 to 8 minutes.
- In a small bowl, mix the mustard with the lemon juice, lemon zest, salt and pepper. Pour in the olive oil, whisking constantly, until incorporated. Set aside. Wash and dry the frisee.
- If you are using pain de mie, cut the bread into slices, and the slices into 4 equal quarters. If you are using a baguette, slice into thin rounds. Lay the bread on a baking sheet, and toast in the oven at 300F for about 10 minutes, until lightly toasted.
- Just before you are ready to serve, toss the frisee with the lemon dressing (give it a whisk if it has separated). If made ahead, gently reheat the mushrooms and slice the Pecorino. To assemble, spoon a layer of the mushrooms onto each toast, then top with a slice of the cheese. Add a bit of the dressed frisee to each toast. Finish with a grating of freshly ground pepper.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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