Recipe

Mushroom Garlic Crostini For The Slow Cooker Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year ago A terrific low cholesterol, low sodium, savory appetizer. Reserved liquid from slow cooker makes a great addition to soups. Recipe and photo from "Slow Cooking" Prep:25m Cook:240m Servings:28	Pat2me
	savory

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Ingredients

8 cloves of garlic, roasted

1 lb small white mushrooms cleaned and trimmed

2 large shallots, finely chopped

2 Tbl EVOO

1/4 C dry white wine

2 Tbl chopped fresh parsley

2 Tbl heavy cream

2 Tsp balsamic vinegar

salt and freshly ground pepper

28 crostini

Crumbled soft goat cheese

Directions

Combine garlic, mushrooms, shallots, olive oil and wine in a slow cooker.

Cover and cook on high 4 hours or on low about 8 or until mushrooms are soft

Drain off liquid and refrigerate, for use in soups, sauces or gravieslater

Place mushroom mixture in a food processor

Add parsley and pulse until finely chopped, but not pureed

Add cream, vinegar, salt and pepper to taste and pulse two or three times to combine

Heat oven to 375

spread mushroom mixture over crostini

Sprinkle with goat cheese

Place on baking sheet and bake until cheese just start to brown and melt

Serve hot

Notes: These two steps can be done ahead

To roast several garlic cloves at a time, peel and place on foil, drizzle with olive oil wrap tightly and bake at 400 for 20 minutes

To make crostini: preheat broiler, brush slices of baquette on both sides with olive oil and toast under broiler turning once until crisp and lightly browned

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