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Mushroom Arugula Toasts With Shaved Parmesan

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“These are a tasty and easy to make crostini-style hors d'oeuvre, perfect for a cocktail party. Once assembled they look quite elegant. Sometimes I chop the mushrooms instead of leaving the whole slices. You can substitute Pecorino Romano as your cheese garnish, depending on what you prefer.”
READY IN:
25mins
SERVES:
8
YIELD:
24 toasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line baking sheet with foil. Brush both sides of baguette slices with olive oil. Bake until golden crisp, about 5 min per side. Set aside to cool.
  2. Place lemon juice, parsley, garlic, salt, pepper in medium size mixing bowl and whisk well to combine.
  3. Whisk in 4 T olive oil, then add the mushrooms. Toss well to coat. Let marinate at least 5 minutes. Season to taste.
  4. Top bread slices with arugula leaf.
  5. Using slotted spoon, mound some mushroom mixture on top of arugula.
  6. Using vegetable peeler, shave cheese into 1" wide strips as the top garnish.

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