Mushroom and Jarlsberg® Crostini

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Mushroom and Jarlsberg® Crostini

Output: 4 portions


  • 4 slices country bread
  • ¼ cup olive oil, plus more for brushing
  • 1 clove garlic
  • 2 tbsp. pine nuts, toasted
  • 300 g mushrooms
  • 1 shallot, finely chopped
  • 3 tbsp. finely chopped chives
  • 4 slices Jarlsberg®
  • salt and pepper


Brush bread slices with olive oil, and toast under a low broiler until golden. Rub toasts with the garlic clove; put aside. Sauté mushrooms and shallot in oil for about 8 minutes, or until mushrooms are starting to brown. Season with salt and pepper; mix in pine nuts and chives. Spoon mushroom mixture onto crisp toasts, top each toast with a slice of Jarlsberg®, and broil until cheese is melted and bubbling.