{mushroom crostini}

This past weekend we grabbed dinner a great little italian place in the River North neighborhood before we headed out to a charity event for Chris' MBA program at Kellogg.   The restaurant had a solid line up of crostini appetizers including a smashed pea and mint crostini as well as delicious mushroom crostini.  Last night we decided to recreate the mushroom crostini and I think we nailed it- recipe at the bottom of this post.

what you need (makes 4):

• 20 thinly sliced cremini mushrooms
• 3 shallots
• 3 cloves of garlic
• fontina cheese
• crusty french bread
• fresh cut cilantro

1. heat oven on highest broil setting.
2. sautee shallots in butter for a minute. add mushrooms and cook until fully cooked (5 to 6 minutes)
3. slice bread on an angle about 1 inch thick. grill slices of bread until crispy
4. top grilled slices with mushrooms and add a slice of fontina cheese to cover the top. (it helps to place fontina in freezer for 10 minutes beforehand to ease in slicing the cheese)
5. place crostini in oven under broiler until cheese is melted. 
6. sprinkle with freshly cut cilantro.
7. serve immediately and enjoy!