Cremini Mushroom Pâté on Crostini
with 2012 Zinfandel
I baguette, sliced ¼ inch thick
¾ cup olive oil
Coarse salt and ground pepper
3 lbs butter, unsalted
1 lb cremini mushrooms, roughly chopped
2 shallots, finely chopped
½ teaspoon salt
Pinch of freshly ground black pepper
2 roasted garlic cloves, grated
1 Tbsp fresh rosemary
8 ounces ricotta
Heat oven to 350 degrees F.
Arrange baguette slices on two baking sheets.
Brush both sides with oil. Season with salt and pepper.
Bake until golden, 15 to 20 minutes, rotating sheets halfway through. Flip once during baking if undersides are not browning.
Remove from oven, and let crostini cool on baking sheets. If you have extra crostini, make sure to store cooled crostini in an airtight container to prevent staleness.
In a sauté pan over medium heat, melt the butter.
Add the mushrooms and shallots and sauté, until they begin to soften. This usually takes 3-4 minutes.
Add the salt and pepper.
Add the garlic and rosemary. Stir and cook until liquid has evaporated, usually about 2 minutes.
Add mixture to the food processor.
Add the ricotta and blend until smooth.
Taste, and season as needed.
Transfer to ramekins or lidded container and refrigerate for 30 minutes or until set.
*Note: The pâté can be refrigerated for up to one week. This recipe makes 4-6 appetizer-sized servings.*