Mushroom and Swiss Crostini
The big game is just a few days away! Do you have a menu planned yet for the big day? Mine just keeping changing day to day because I keep finding the best looking recipes of my favorite food blogs, and every recipe just looks better then the last. Right now, we’re doing grilled hot wings, lots of veggies and these Mushroom and Swiss Crostini.
These little crostini make perfect little appetizer bites that are both manly enough for your burliest football fans yet lower in fat and calories than other traditional fried food fare.
To make these, I just sauteed up some mushroom and shallots with olive oil. Then I placed them on a slice of crusty baguette and smothered it with some Swiss cheese.
For these appetizers I used my new favorite Swiss cheese, Lorraine. This premium specialty cheese has a delightfully creamy flavor and a lacy, light texture that stacks beautifully on deli platters, heroes, hoagies and crackers. And at only 75 mg per serving, Lorraine® cheese is naturally low in sodium but still deliciously full-flavored. You can find Lorraine cheese in pre-sliced packages or sliced to order from the deli counter.
For more information about Lorraine® plus recipes, visit their new website here, www.lorrainecheese.com.
1 crusty baguette, sliced thin and toasted
1 package sliced Lorraine Swiss cheese
2 cups sliced mushrooms
1 medium shallot, diced
2 tablespoons olive oil
fresh Italian Parsley and Basil for garnish
Heat skillet over medium heat. Drizzle skillet with olive oil. Add mushrooms and shallots. Cook until tender.
Place bread on cookie sheet. Add mushrooms and shallots to top of bread. Top with a small square of Swiss cheese. Broil on low setting for 1-2 minutes or until cheese is melted and bubbly.
This post sponsored by Lorraine®. All opinions 100% mine.