Beef and Mushroom Crostini
- 5 pieces whole ciabatta loaves
- 2 to 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons red onion, minced
- 1-½ cups lean beef, ground
- 1 pound assorted mushrooms such as oyster, crimini, shiitake (stems removed), portobello or chanterelle, sliced into bite-size pieces or smaller
- ¼ cup cooking sherry or red wine
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh marjoram, chopped
- 2 tablespoons fresh basil, chopped
- salt and pepper to taste
- 2 tablespoons sesame seeds, lightly toasted
- Preheat oven to 400°F.
- Split each ciabatta horizontally in half. Cut each half into 3, making a total of 6 slices per ciabatta loaf. Brush with olive oil and arrange on ungreased cookie or baking sheets. Bake for 5 minutes or until just crispy but not too browned. Remove cookie sheet from the oven and set aside.
- Heat about 1 tablespoon olive oil over medium heat. Sauté garlic in oil until fragrant and lightly browned. Add onion and continue stirring for another 2 to 3 minutes or until translucent. Stir in ground beef. Cook, with occasional stirring, for another 3 to 5 minutes or until browned. Add mushrooms and stir fry for 3 minutes or until mushrooms are just tender. Add sherry or red wine, herbs, salt and pepper. Increase heat to medium-high and cook for 2 minutes more or until most of the liquid are absorbed.
- Remove pan from heat and stir in sesame seeds. Immediately spoon hot beef-mushroom mixture over toasted ciabatta pieces. Serve warm.
- Using canned mushrooms, drain well. If desired, sprinkle each finished crostini with shredded cheese and chopped parsley. Bake for 3 to 5 minutes at 400°F and serve hot.
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