Appetizer: Italy – Piedmont – Crostini ai Porcini e Castelmagno

Serving Size: 6

Approximate Time

Prep 50 min

Cook 4 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 baguette, about 12 oz (340 g), sliced 1/2 inch (12 mm) thick
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 tbsp (15 g) unsalted butter
- 1 oz (28 g) dried porcini mushrooms
- 1 1/2 cups (360 ml) hot water or warm low-sodium chicken/beef stock (for rehydrating)
- 1 small shallot, about 1.5 oz (45 g), finely chopped
- 2 cloves garlic, about 6 g, minced, plus 1 clove halved for rubbing toasts
- 2 tbsp (30 ml) dry white wine or dry marsala
- 1 tsp (1 g) fresh thyme leaves, plus extra sprigs for garnish
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 5 oz (140 g) Castelmagno cheese, grated or thinly sliced
- 1 tbsp (4 g) chopped fresh flat-leaf parsley (optional)
- 1 tsp (5 ml) aged balsamic vinegar or balsamic reduction (optional)

Instructions

1. Rehydrate mushrooms: Place dried porcini in a heatproof bowl and cover with 1 1/2 cups (360 ml) hot water or warm stock. Let soak 20–30 minutes until softened. Reserve the soaking liquid by straining through a fine sieve or coffee filter to remove grit; set liquid aside and roughly chop the rehydrated mushrooms.
2. Prepare crostini: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 2 tbsp (30 ml) olive oil, and toast in the oven 6–8 minutes, turning once, until golden and crisp. Remove and rub the top of each warm slice with the halved garlic clove; set aside on a rack.
3. Sauté aromatics: In a medium skillet over medium heat, melt 1 tbsp (15 g) butter with 1 tbsp (15 ml) olive oil. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and thyme leaves and cook 30 seconds until fragrant.
4. Cook mushrooms: Add the chopped rehydrated porcini to the skillet and sauté 4–6 minutes, stirring, until they begin to brown. Pour in 2 tbsp (30 ml) white wine and 2–3 tbsp (30–45 ml) reserved mushroom soaking liquid; simmer until liquid has mostly evaporated and mushrooms are concentrated, about 3–4 minutes. Season with 3/4 tsp (4 g) kosher salt and 1/2 tsp (1 g) black pepper; taste and adjust.
5. Assemble crostini: Preheat the broiler. Spoon a heaping tablespoon of the mushroom mixture onto each garlic-rubbed toast. Top each with a generous sprinkling (or one thin slice) of grated Castelmagno, dividing the 5 oz (140 g) evenly among the 6 toasts.
6. Melt cheese: Place assembled crostini on the baking sheet and broil 1–2 inches from the heat 1–2 minutes, watching closely, until the Castelmagno just melts and begins to blister. Remove from oven.
7. Finish and serve: Drizzle remaining 1 tbsp (15 ml) olive oil lightly over crostini, garnish with chopped parsley and a small sprig of thyme. If using, finish with a few drops of aged balsamic vinegar or reduction. Serve immediately.