Crostini: Even the name is chic. Doesn't it sound like it should be starring in a Fellini movie, not appearing at your next cocktail party? Elegant as they are, they're also pretty easy, and they should definitely appear at your next cocktail party.
Earthy, satisfying and a cinch to make, these miso-roasted wild mushroom crostini are the stars of the fast and fancy cocktail party we threw with the Apartment Bartender, Elliott Clark, and Dacor, makers of the sleekest and smartest appliances out there. Elliott and Dacor are all about effortless elegance, from a well-mixed drink to a well-appointed kitchen. (Dacor's stunning Modernist Collection transforms any kitchen into a smarter kitchen.)
While Elliott was whipping up snacks — and a little something to wash them down with — he shared his thoughts on throwing a very happy happy-hour fete, one that even passes the weeknight stressless test.
The ovens in Dacor's Modernist Collection come with a Wi-Fi-enabled LCD control panel that becomes your culinary control center. Swipe through cooking functions so you can effortlessly transition from baking crostini to roasting Cornish hens.
Rule no. 1: Keep it simple. Elliott is much happier throwing a light apps-and-drinks gathering than a full meal. Less fuss, less prep, less formal. This one works great for cooks testing the waters: "I love to cook and whip up a solid meal," Elliott says, "but I don't quite trust my cooking skills yet for dinner for a group larger than myself. ;) I can make a mean appetizer though, and great cocktail to go alongside it."
But you still need some prep: Plan ahead on a crowd-pleasing app that accommodates your crowd's eating habits.
"I've learned to give myself more time to prepare so I'm not rushing around doing 10 things at once. Whenever I multitask in the kitchen, it's usually the cocktails that take precedence over the food, to be honest…an apartment bartender has to prioritize ;) Hence my preference for quick, easy dishes."
Miso-Roasted Wild Mushroom Crostini
Serves 8; makes about 24 crostini
For the crostini:
1 baguette, cut at an angle into 1/2-inch thick slices
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the mushroom topping:
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 tablespoon white miso paste
1 teaspoon grated fresh ginger
1 teaspoon rice vinegar
1 clove garlic, minced
Pinch red pepper flakes
1 pound mushrooms, such as cremini, shiitake, beech, King Oyster, and Hen of the Woods, cut into bite-sized pieces
1/2 cup microgreens or watercress
Make the crostini: Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Brush both sides of the bread slices with the oil and arrange in a single layer on a rimmed baking sheet. Sprinkle the tops with the salt and pepper. Bake until golden brown and toasted, 5 to 7 minutes. Transfer to a serving dish or platter; reserve the baking sheet.
Make the topping: Whisk the butter, oil, miso, ginger, vinegar, garlic, and pepper flakes together in a large bowl. Add the mushrooms and toss to coat. Spread the mushroom mixture into a single layer on the baking sheet.
Roast until the mushrooms are deeply browned and softened, stirring after 10 minutes, 18 to 20 minutes total.
Pile a heaping tablespoon of the mushroom mixture onto each slice of bread. Then top with a few sprigs of microgreens.
- Make ahead: The miso butter can be made up to 2 days in advance and refrigerated until ready to use. Melt the miso butter in the microwave before tossing with the mushrooms. Crostini toasts can be made 1 day in advance and stored at room temperature in an airtight container.
- Storage: Refrigerate leftover roasted mushrooms in an airtight container for up to 2 days.
This post was created by the Kitchn Creative Studio and is sponsored by Dacor.
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