Mushroom Onion Crostini
Yum! I'm making this.
Triple Ale Onion and Mushroom Crostini
1 Jar Wozz! Triple Ale Onion Savory Spread
1 punnet of Cremini mushrooms (baby bellas) sliced
4-5 sprigs of fresh thyme leaves (remove leaves from stems)
2 Tbs Butter
To make mushrooms and triple ale sauce
In a skillet on the stove top, melt butter on low heat, add thyme leaves, swirl together to let flavors infuse then turn heat up to medium high, add mushrooms and pan fry mushrooms until nice and browned on each side. Once cooked, remove pan from heat and add approximately 1/3 Jar of Wozz! Triple Ale Onion Spread to pan, combine ingredients and then transfer to bowl. Season with salt and pepper as desired.
To make Crostini
Preheat broiler to 450 degrees F
Slice baguette at an angle into 1 inch thick slices.
In small saucepan, on low to medium heat, melt 1/4 cup butter and add 1 clove minced garlic, cook together just until butter softened and transfer to small bowl. Brush Crostini with butter garlic mixture on both sides.
Line baking sheet with parchment paper, place crostini on baking sheet and broil just until golden brown turning once. Careful they cook fast.
Once crostini is nice and golden brown, remove from oven and top with mushroom triple ale mixture, garnish with fresh thyme and serve.