Crisp crostini are topped with creamy mushrooms and smoked duck to create an elegant and delicious appetizer. This is the finger food you need to accompany holiday cocktails.
Tip: look for variety packs of wild mushrooms that include cremini, shiitake and oyster mushrooms.
- 1 tbsp (15ml) butter
- 2 pkgs (8 oz. each) wild mushrooms, finely chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 ½ tsp (7 ml) chopped fresh thyme
- ¼ tsp (1 ml) salt
- Pinch pepper
- ½ cup (125ml) cream cheese, cubed
- ¼ cup (50ml) chopped roasted red peppers
- Half an artisan baguette, sliced
- Kosher or sea salt
- 1 King Cole Smoked Duck Breast
In a non-stick skillet, melt butter over medium-high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains.
Stir in cream cheese and cook, stirring until cheese is melted.
Remove from heat, stir in red peppers, set aside.
Brush baguette slices with oil and toast in 400ºF (200ºC) oven for about 10 minutes or until lightly golden.
Remove from oven, sprinkle with kosher salt. Let cool.
Heat small skillet over medium heat and sear smoked duck breast, skin side down for 5 minutes or until crisp and brown. Turn and cook for 2 minutes or until golden. Remove to a cutting board and thinly slice on a diagonal.
Spread mushroom mixture onto toasted baguette slices and top with duck slices.
Makes about 24 pieces.