Recipe by Brenden Kawakami
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This bacon & mushroom toast recipe strikes the perfect balance between ease and elegance. Serve this as a hearty accompaniment to soup or as an hors d'oeuvres at your next cocktail party. With a delightful combination of baguette slices, sautéed mixed mushrooms, shallots, and a touch of smoky bacon, these crostini are elevated by the aromatic presence of fresh thyme and a splash of dry white wine. The finishing touch of butter ensures a luscious texture that will leave everyone craving for more.
If you prefer a vegetarian option, simply omit the bacon without sacrificing any of the flavors.
How to Make
Bacon Mushroom Toast
- 1 baguette cut into quarter-inch rounds
- ½ pound mixed mushrooms (cremini, shiitakes, oyster, or any mushrooms you have available)
- 1 shallot, sliced
- 3 ounces of smoky bacon, cut into small chunks
- 1 tablespoon fresh thyme
- 2 ounces dry white wine
- 1 ounce unsalted butter
- salt and pepper to taste
- Olive oil for drizzling
- Cast Iron Skillet
- Enamel Mixing Bowls
- Grill Grate
- Preheat oven to 375 degrees.
- Lay bread slices in one layer on a cookie sheet and lightly drizzle with olive oil, salt and pepper, and bake until starting to brown (about 12 minutes).
- Meanwhile, heat a cast iron skillet over medium heat and add bacon, slowly rendering the fat and crisping up the meat (about 10 minutes). Once it is nice and crispy, remove the bacon bits from the skillet and reserve the fat.
- Increase heat to medium-high and add shallots. When they begin to soften and become aromatic, add mushrooms and saute until softened and barely browned. Add wine and cook until evaporated.
- Remove from heat and add the thyme and butter and stir to coat. Add the bacon back to the mushrooms.
- Spoon the mixture on top of the toast. Serve warm.