the bleu olive's wild mushroom and sage crostini

Ready in 30 minutes

This recipe is also great with goat and feta cheeses.


1 baguette, Brushed with the bleu olive~quotes Wild Mushroom a; and toasted
1 pound Wild mushrooms,; rough chopped (use your favorites-white button and/or Cremini also work well)
4 to 5 tablespoons bleu olive Wild Mushroom and Sage Extra Virgin Oli
1 large Shallot,; finely chopped
1 teaspoon Dried sage
1/4 cup White wine; (use something you like to drink!)
Bleu cheese crumbles

Original recipe makes 6 Servings



Saute shallots in 3 to 4 Tablespoons of the bleu olive's Wild Mushroom and Sage Extra Virgin Olive Oil, until slightly softened (2 to 3 minutes), add the mushrooms and saute another minute.

Add a splash of white wine and continue cooking until liquid has reduced and mushrooms are soft. Add the dried sage and stir thoroughly.

To assemble, place a teaspoon (more if desired) of the mushroom mixture on top of crostini, top with bleu cheese crumbles and drizzle with the bleu olive's Wild Mushroom and Sage Extra Virgin Olive Oil to finish.


Serve immediately!

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