Description
Savory mushroom crostini topped with crispy bacon, fresh dill, and a drizzle of truffle honey. Perfect for entertaining or a flavorful snack.
Ingredients
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12 slices Parisian loaf (1/4 inch thick)
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4 slices bacon
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4 oz shiitake mushrooms, chopped
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4 oz baby bella mushrooms, thinly sliced
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1/2 large shallot, minced
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1/4 cup fresh dill, minced (plus extra for topping)
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3 tbsp white wine
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Squeeze of lemon juice
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1/4 tsp garlic powder
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Salt and pepper, to taste
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2 tbsp butter (or olive oil for vegan)
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Truffle honey, for drizzling (optional)
Instructions
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Place bacon in a cold skillet and cook over low heat until crispy. Transfer to a paper towel-lined plate.
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In the same skillet, add mushrooms, shallot, and dill. Sauté over low heat for 5 minutes, stirring frequently.
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Increase heat to high, add white wine, lemon juice, garlic powder, salt, and pepper. Cook 3–4 minutes, flip, and cook another 2–3 minutes until browned.
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Chop cooled bacon and stir into mushrooms. Remove mixture from skillet.
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In a separate pan, melt butter over medium-high heat. Toast bread slices 2–3 minutes per side until golden.
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Arrange toasted bread on a platter, top with mushroom mixture, fresh dill, and a drizzle of truffle honey. Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 15