Shiitake, Prosciutto, Gorgonzola on Crostini
Amy’s at Woodhaven

Photo: U. Bromberg
1 baguette, sliced into ½” slices
Olive oil
2 T. butter
8 oz. shiitake mushrooms, stems removed, caps sliced
8 slices prosciutto, chopped
4 oz. gorgonzola cheese
Cracked black pepepr
  1. To make crostini, brush one side of each baguette slice with olive oil and toast in a 400 degree oven for 5 minutes.
  2. Heat butter in a heavy skillet to medium-high. Saute mushroom caps until lightly browned. Add prosciutto and sauté for an additional 2 minutes or so. Turn off heat and mix in gorgonzola cheese. Sprinkle with cracked black pepper.
  3. Spread shiitake mixture on top of crostini.