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
about 20 toasts
olive oil, divided
garlic cloves, minced
zest and juice of 1/2 lemon
sea salt, freshly ground pepper
loaf pain de mie, or 1 baguette
thin slices Pecorino cheese
In This Recipe
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.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.