Mushrooms, broccoli, and hominy kernels, cooked in wine, garlic, and butter, then piled on crusty crostini toast. This easy recipe is the perfect touch for any holiday spread.
1skinny French baguettesliced into ~3/4-inch slices
olive oil in a mister or cooking spray
Instructions
Heat the olive oil in a large, nonstick skillet over high heat. Add the mushrooms and saute until nicely browned.
Meanwhile, finely chop the broccoli. Add the chopped broccoli, onion, and garlic to the mushrooms. Saute until the garlic is fragrant. Add the wine and cook, stirring often, until the liquid is dissolved and broccoli is tender. Add the hominy, butter, and fresh herbs, and toss well until heated through. Season to taste with salt and pepper. Set aside.
Turn on the oven broiler. Lay the crostini out on a baking sheet. Spray both sides with olive oil. Broil, 1-2 minutes per side, until golden toasty.
To assemble, spread the toasted crostini on a serving dish. Top each with a spoonful of mushroom mixture. Yields: ~14-16 appetizers (depending how much is spooned on each crostini round).
Notes
This recipe can easily be scaled up to make more servings. Simply double the ingredient amounts.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!