Crostini with Wild Mushroom & Fig
Yield: 4 servings
Ingredients:
| Measure: | |
|---|---|
| Truffle Oil | 1 tsp. |
| Lemon Zest | 1 tsp. |
| Black Pepper, freshly cracked | To taste |
| Plant-Based Cream Cheese | 1/2 cup |
| Baguette, toasted | 8 slices |
| Shitake Mushrooms, sauteed | 1/2 cup |
| Field Roast™ Mushroom & Balsamic Deli Slices | 8 each |
| Figs, fresh, thinly sliced | 8 each |
| Basil, fresh | 1/4 cup |
Method:
- Combine truffle oil, lemon zest and black pepper to the plant-based cream cheese.
- Spread 1 tablespoon of the mixture generously over each toasted baguette slice.
- On each toasted baguette slice, layer on sautéed shiitake mushrooms and 2 slices of fig.
- At service, warm Mushroom & Balsamic Deli Slices in a pan over medium heat, for just a few seconds on each side until heated throughout; add 2 to each crostini.
- Sprinkle with basil and a pinch of cracked black pepper.