European
Ireland - Starters
Mushroom Crostini with Cashel Blue
Chef's Menu Description
Crisp sourdough crostini topped with garlic-sautéed wild mushrooms and molten tangy Irish Cashel Blue cheese, finished with fresh thyme and honey drizzle.
Ingredients
- • 8 slices crusty sourdough baguette, brushed with olive oil and toasted
- • 300g mixed chestnut and button mushrooms, sliced
- • 2 garlic cloves, minced
- • 30g butter and 1 tbsp fresh thyme leaves
- • 120g Irish Cashel Blue cheese, sliced
- • 1 tbsp honey for drizzling, cracked black pepper
Preparation Steps
1
Phase 1
Sauté sliced mushrooms in butter and garlic over high heat for 5 minutes until browned. Season with thyme, salt, and pepper.
2
Phase 2
Spoon hot sautéed mushrooms onto toasted sourdough slices.
3
Phase 3
Top each with a slice of Cashel Blue cheese. Flash under a hot grill for 90 seconds until cheese starts to melt.
4
Phase 4
Drizzle with a touch of honey, add fresh thyme, and serve immediately.