• Ingredients:
  • 2 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 cloves garlic, minced
  • 1 medium tomato, sliced into half moons
  • ½ baguette, sliced
  • 2 ½ oz smoked salmon
  • 3 oz cream cheese, softened
  • 1 teaspoon lemon juice
  • ¼ teaspoon dried dill
  • 2 pinches of salt

When is toast more than just toast? When it’s part of the upper crostini!

It’s easy to turn that plain old toast into crostini material with some FunGuy mushrooms and a smoked salmon mousse and serve it year round as an appetizer at your next dinner party, with a warm hearty soup in the winter or alongside a fresh green salad in the summer.

DIRECTIONS:

  1. Heat half of the olive oil in a sauté pan over medium high heat. Add in the garlic and sauté for 1 minute. Add in the FunGuy mushrooms and toss with the garlic and sauté another 2-3 minutes. Season with salt, transfer to a bowl and cover to keep the mushrooms warm.
  2. Place the rest of the olive oil in the pan and add in the baguette slices. Allow the bread to toast 1-2 minutes or until golden brown, turn and repeat with the other side. Remove the toasted bread from the pan and place on a platter.
  3. Chop the smoked salmon into small pieces before placing it in a food processor along with the cream cheese, lemon juice and dill and a pinch of salt. Blend the salmon and cream cheese until smooth. Spoon the salmon mousse into a pastry bag with a star tip.
  4.  Assemble the crostini by layering the tomato, mushrooms, and squeeze a dollop of salmon mousse on top. Lastly, spoon the left over garlic on top and serve immediately

Have a Fun meal!