8 tablespoons extra virgin olive oil 1 (8 oz size) baguette, cut diagonally into slices 2 tablespoons chopped fresh coriander 3 cloves garlic, crushed 2 ounces unsalted butter 6 ounces fresh ceps (porcino) or button mushrooms 2 ounces dry white wine 1 ounce freshly grated parmesan cheese, optional fine sea salt and freshly ground black pepper
If you can get them, use fresh ceps instead of or as well as the fresh mushrooms. They are a delicious topping for crostini.
Use 6 tablespoons of the olive oil for brushing: brush a baking sheet with the oil and brush both sides of each baguette slice with olive oil. Arrange the slices on the baking sheet and place under a preheated grill. Brown both sides carefully - try not to overcook them, as they burn easily. Remove and cool.
Mix the coriander and garlic. Melt the butter and the remaining 2 tablespoons of olive oil in a frying pan. Add the mushrooms and saute for 3 minutes. Add the wine and cook gently to reduce it by half. Lower the heat and stir in the chopped coriander, garlic and season. Continue to cook gently for about 2 minutes more.
Remove from the heat, allow to cool and chop the mushrooms finely. Stir in Parmesan, if using, and set aside until ready to use.
Crostini are good served cold but even better warmed. Spoon some of the mushroom mixture on to each slice, then heat in the oven until the Parmesan has melted. Serve immediately.