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Winter Crostini with Mushrooms, Broccoli, and Hominy http://wp.me/p4qC4h-3x1

Winter Crostini with Mushrooms, Broccoli, and Hominy

Erica
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.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine entertaining, party food, vegan, vegetarian

Ingredients
  

  • 1 Tbs extra virgin olive oil
  • 1 8oz pkg button mushrooms, chopped fine
  • 1 cup broccoli florets
  • 1 large clove garlic minced
  • 1/4 cup finely diced onion
  • 1/4 cup white wine
  • 1/2 heaping cup canned hominy drained
  • 2 Tbs vegan butter such as Earth Balance
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh sage leaves minced
  • kosher salt
  • fresh cracked pepper
  • 1 skinny French baguette sliced 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.