Cuisine entertaining, party food, vegan, vegetarian
1Tbsextra virgin olive oil
18oz pkg button mushrooms, chopped fine
1large clove garlicminced
1/4cupfinely diced onion
1/2heaping cup canned hominydrained
2Tbsvegan buttersuch as Earth Balance
1tspfresh thyme leaves
1tspfresh sage leavesminced
fresh cracked pepper
1skinny French baguettesliced into ~3/4-inch slices
olive oil in a mister or cooking spray
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).
This recipe can easily be scaled up to make more servings. Simply double the ingredient amounts.