I think Crostini is one of the best little appetizers, ever. It’s so versatile and tasty… and who doesn’t love an appetizer with bread?
When the folks at The Wine Bar asked me to create an appetizer recipe that would pair well with Stark Raving Merlot Wine, I knew I wanted to do a Crostini. And what better ingredients than fresh mushrooms, some Great Northern Bush’s Beans, Italian Herbs and a little garlic and baby swiss cheese? In my opinion, that’s one of the best combinations of flavors there is. Yum!
Before I get to the Mushroom & White Bean Crostini recipe, I want to give a shout out for one of my newest, favorite Malbec wines. If you like a bold red that goes down easy (maybe a little too easy), with fruity notes and full body, you definitely must give Stark Raving Malbec a try. Head over to The Wine Bar to read some reviews and find out for yourself some of the history behind the wine and the vineyard that creates it.
And, if you are looking for a recipe that goes perfectly with this wine, create some Crostini. It’s a match that can’t be beat!
Mushroom and White Bean Crostini
- 1 French baguette sliced 1/4 inch thick
- 3/4 cup garlic infused olive oil
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 8 ounces sliced mushrooms cleaned and patted dry
- 2 cloves garlic minced
- 1 pinch Kosher salt
- 1 15.9 ounce can Bush's Great Northern Beans drained and rinsed
- 2 Tablespoons Italian Herbs (I prefer Gourmet Garden
- 1/4 cup shredded Swiss cheese
Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil.
Bake until golden, 15 to 20 minutes. Let cool on baking sheets.
Meanwhile, heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
Add minced garlic, Kosher salt, Italian Herbs and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
To assemble each piece of Crostini, place a spoonful of mushroom bean mixture on top of a slice of toasted bread. Top with shredded baby swiss cheese.
Serve and enjoy!
Disclosure: The Wine Bar sent me a gift card for ingredients and wine in return for creating a recipe to pair with one of their great wines. All opinions expressed are my own.