Crostini Christmas-trio. Mushroom, Salame Milano, Walnuts and cheese toppings

“Crostini trio” with mushroom, Milano salami, walnuts and cheese toppings

    • Prep Time
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    • Cook Time
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    • Difficulty Level

Crostini Christmas-trio: the ingredients

Total Cost: UK/£ 12,65*

Cost/portion: UK/£ 1,40*

A tasty selection of toppings for your Italian crostini. Mushrooms and Parmigiano cheese. Sweet  gorgonzola  with walnuts. Mascarpone and salami Milano.

They would be perfect with Tuscan unsalted bread, but any thick bread slice will do as far as it gets toasted on both sides and the topping gets browned under the grill without overheating.

Perfect appetizer in the cold season and ideal to start your Italian style Christmas dinner.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Salame Milano - 125gr

  • Mascarpone cheese - 120 [part 1 of 3]

  • Parmigiano cheese - 60gr [part 1 of 2]

  • Walnuts - 80gr

  • Gorgonzola Dolce cheese - 150gr

  • Mascarpone cheese - 80gr [part 2 of 3]

  • Butter - 25gr

  • "Suited garlic”cloves - 3

  • Rosemary - 1 sprig

  • Mixed fresh mushrooms - 200gr

  • Salt - to taste

  • Mascarpone cheese - 60 [part 3 of 3]

  • Parmigiano cheese - 50gr [part 2 of 2]

  • Black pepper corns - 2gr

  • Extra virgin olive oil - 2tbs

  • Salt - to taste

  • Bread - about 750gr (one medium loaf or thick ready slices)

  • Utensils

  • One large frying pan

  • One pestle and mortar

  • One chopping board

  • One paring knife

  • One sharp chef knife

  • One brush

  • Kitchen paper

  • One grater or zester

  • One large bowl

  • One fork

  • One serrated knife

  • One 6cm large cutting ring (optional)

Instructions

  • 1.
    Preparing the mushrooms, cheese, pepper and walnuts

    • Rosemary - 1 sprig
    • Butter - 25gr
    • “Suited garlic” - 3 cloves
    • Mixed fresh mushrooms - 200gr
    • Parmigiano cheese - 110gr
    • Walnuts - 80gr
    • Black pepper corns - 2gr
    • One large frying pan
    • One chopping board
    • One brush
    • One paring knife
    • One sharp chef knife
    • Kitchen paper towel
    • One pestle and mortar
    • One grater or zester
    • One fork
    • One wooden or silicone spatula
    • Baking paper
    • One backing trey

      Put the frying pan on a low heat with the butter, the “suited garlic” cloves and the rosemary (step 1 - pic. A). Let the butter melt and gain flavour.
      Meanwhile, brush the mushrooms, wipe them with a damp kitchen paper sheet and, with a paring knife, cut off their roots and clean the head’s edges where too dry (step 1 - pic. B). Finely slice the larger mushrooms with a sharp chef knife (step 1 - pic. C).
      Set the heat to a high power under the frying pan and add the bigger chunks of mushrooms first (step 1 - pic. D). Then, when these have soften and shrank, add the smaller pieces. Keep stirring often while the mushrooms cook and do not crowd them, so they can brown nicely.
      Grate the parmigiano cheese and divide it into two parts of 60gr and 50gr. Then, crush the black pepper corns with the pestle and mortar (step 1 - pic. E). Set aside.
      Crush the walnuts into the mortar, and set aside.
      Quickly clean the brush to have it ready for step 6.

  • 2.
    Mincing the Milano salame and the mushrooms

    • Salame Milano - 125gr
    • The cooked mushrooms in the frying pan
    • Black pepper - to taste
    • Salt - to taste
    • One chopping board
    • One sharp chef knife

      While the mushrooms finish cooking, finely mince the Milano salame with a chef knife (step 2 - pic. A).
      Season the mushrooms with black pepper and salt to taste (step 2 - pic. B). Take out the “suited garlic” cloves and the rosemary, including those leaves that have been spread around.
      Put the mushrooms on the chopping board and mince them finely with the chef knife (step 2 - pic. C). Set aside.
      Quickly clean the frying pan to have it ready for step 6.

  • 3.
    Making the Milano salame topping

    • The minced Milano salame - 125gr
    • Mascarpone cheese - 120 [part 1 of 3]
    • Parmigiano cheese - 60gr [part 1 of 2]
    • Black pepper - to taste
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      Put the mascarpone cheese into the mixing bowl and season it with black paper according to taste (step 3 - pic. A).
      Add the minced Milano salame, mix thoroughly with a fork (step 3 - pic. B).
      Add the parmigiano cheese and mix thoroughly again (step 3 - pic. C). Set aside.
      Clean the mixing bowl to have it ready for the next step.

  • 4.
    Making the walnuts and gorgonzola cheese topping

    • The crushed Walnuts - 80gr
    • Gorgonzola Dolce cheese - 150gr
    • Mascarpone cheese - 80gr [part 2 of 3]
    • Black pepper - to taste
    • One paring knife
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      With a paring knife, cut the soft cheese’s crust and throw it away (step 4 - pic. A). Put the gorgonzola cheese and the mascarpone cheese into the bowl, season them with black pepper to taste and mix them together (step 4 - pic. B).
      Add the crushed walnuts and mix them thoroughly together with the cheese (step 4 - pic. C). Set aside.
      Clean the mixing bowl to have it ready for the next step.

  • 5.
    Making the mushrooms and cheese topping

    • The minced mushrooms - 200gr
    • Black pepper - to taste
    • Salt - to taste
    • Mascarpone cheese - 60 [part 3 of 3]
    • Parmigiano cheese - 50gr [part 2 of 2]
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      The mushrooms need to be perfectly cold. Put them into the bowl, check the seasoning and correct it, if necessary, with salt and black pepper according to taste (step 5 - pic. A).
      Add the mascarpone cheese and the parmigiano cheese, then mix them together thoroughly (step 5 - pic. B).
      Set aside.

  • 6.
    Toasting the bread and cooking crostini gratinée

    • Bread - about 750gr (one medium loaf or thick ready slices)
    • Black pepper - to taste
    • Salt - to taste
    • Extra virgin olive oil - 2tbs
    • One chopping board
    • One serrated knife
    • One 6cm large cutting ring (optional)
    • One frying pan
    • One brush
    • Baking paper
    • One backing trey

      Cut the bread into 1cm thick slices and set aside (step 6 - pic. A).
      Brush the olive oil on the frying pan’s bottom and put the pan on a high heat (step 6 - pic. B).
      Add the bread slices and toast each side. Season the bread with black pepper and salt according to taste (step 6 - pic. C).
      With the cutting ring or the serrated knife, shape the crostini: 3 for each diner (step 6 - pic. D).
      Spread about 40gr of topping on each crostino and put them on the baking trey on which you have already placed a backing paper sheet (step 6 - pic. E).
      To cook the crostini gratinée, you do not need to heat the oven, so just turn the oven’s grill on full power and let it come to about 225ºC or 250ºC. Then, put the baking trey on the higher position available.
      Let the crostini brown on the top and melt slightly. Two or three minutes should do.
      Serve immediately.

Instructions

  • 1.
    Preparing the mushrooms, cheese, pepper and walnuts

    • Rosemary - 1 sprig
    • Butter - 25gr
    • “Suited garlic” - 3 cloves
    • Mixed fresh mushrooms - 200gr
    • Parmigiano cheese - 110gr
    • Walnuts - 80gr
    • Black pepper corns - 2gr
    • One large frying pan
    • One chopping board
    • One brush
    • One paring knife
    • One sharp chef knife
    • Kitchen paper towel
    • One pestle and mortar
    • One grater or zester
    • One fork
    • One wooden or silicone spatula
    • Baking paper
    • One backing trey

      Put the frying pan on a low heat with the butter, the “suited garlic” cloves and the rosemary (step 1 - pic. A). Let the butter melt and gain flavour.
      Meanwhile, brush the mushrooms, wipe them with a damp kitchen paper sheet and, with a paring knife, cut off their roots and clean the head’s edges where too dry (step 1 - pic. B). Finely slice the larger mushrooms with a sharp chef knife (step 1 - pic. C).
      Set the heat to a high power under the frying pan and add the bigger chunks of mushrooms first (step 1 - pic. D). Then, when these have soften and shrank, add the smaller pieces. Keep stirring often while the mushrooms cook and do not crowd them, so they can brown nicely.
      Grate the parmigiano cheese and divide it into two parts of 60gr and 50gr. Then, crush the black pepper corns with the pestle and mortar (step 1 - pic. E). Set aside.
      Crush the walnuts into the mortar, and set aside.
      Quickly clean the brush to have it ready for step 6.

  • 2.
    Mincing the Milano salame and the mushrooms

    • Salame Milano - 125gr
    • The cooked mushrooms in the frying pan
    • Black pepper - to taste
    • Salt - to taste
    • One chopping board
    • One sharp chef knife

      While the mushrooms finish cooking, finely mince the Milano salame with a chef knife (step 2 - pic. A).
      Season the mushrooms with black pepper and salt to taste (step 2 - pic. B). Take out the “suited garlic” cloves and the rosemary, including those leaves that have been spread around.
      Put the mushrooms on the chopping board and mince them finely with the chef knife (step 2 - pic. C). Set aside.
      Quickly clean the frying pan to have it ready for step 6.

  • 3.
    Making the Milano salame topping

    • The minced Milano salame - 125gr
    • Mascarpone cheese - 120 [part 1 of 3]
    • Parmigiano cheese - 60gr [part 1 of 2]
    • Black pepper - to taste
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      Put the mascarpone cheese into the mixing bowl and season it with black paper according to taste (step 3 - pic. A).
      Add the minced Milano salame, mix thoroughly with a fork (step 3 - pic. B).
      Add the parmigiano cheese and mix thoroughly again (step 3 - pic. C). Set aside.
      Clean the mixing bowl to have it ready for the next step.

  • 4.
    Making the walnuts and gorgonzola cheese topping

    • The crushed Walnuts - 80gr
    • Gorgonzola Dolce cheese - 150gr
    • Mascarpone cheese - 80gr [part 2 of 3]
    • Black pepper - to taste
    • One paring knife
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      With a paring knife, cut the soft cheese’s crust and throw it away (step 4 - pic. A). Put the gorgonzola cheese and the mascarpone cheese into the bowl, season them with black pepper to taste and mix them together (step 4 - pic. B).
      Add the crushed walnuts and mix them thoroughly together with the cheese (step 4 - pic. C). Set aside.
      Clean the mixing bowl to have it ready for the next step.

  • 5.
    Making the mushrooms and cheese topping

    • The minced mushrooms - 200gr
    • Black pepper - to taste
    • Salt - to taste
    • Mascarpone cheese - 60 [part 3 of 3]
    • Parmigiano cheese - 50gr [part 2 of 2]
    • One large bowl
    • One fork
    • One wooden or silicone spatula

      The mushrooms need to be perfectly cold. Put them into the bowl, check the seasoning and correct it, if necessary, with salt and black pepper according to taste (step 5 - pic. A).
      Add the mascarpone cheese and the parmigiano cheese, then mix them together thoroughly (step 5 - pic. B).
      Set aside.

  • 6.
    Toasting the bread and cooking crostini gratinée

    • Bread - about 750gr (one medium loaf or thick ready slices)
    • Black pepper - to taste
    • Salt - to taste
    • Extra virgin olive oil - 2tbs
    • One chopping board
    • One serrated knife
    • One 6cm large cutting ring (optional)
    • One frying pan
    • One brush
    • Baking paper
    • One backing trey

      Cut the bread into 1cm thick slices and set aside (step 6 - pic. A).
      Brush the olive oil on the frying pan’s bottom and put the pan on a high heat (step 6 - pic. B).
      Add the bread slices and toast each side. Season the bread with black pepper and salt according to taste (step 6 - pic. C).
      With the cutting ring or the serrated knife, shape the crostini: 3 for each diner (step 6 - pic. D).
      Spread about 40gr of topping on each crostino and put them on the baking trey on which you have already placed a backing paper sheet (step 6 - pic. E).
      To cook the crostini gratinée, you do not need to heat the oven, so just turn the oven’s grill on full power and let it come to about 225ºC or 250ºC. Then, put the baking trey on the higher position available.
      Let the crostini brown on the top and melt slightly. Two or three minutes should do.
      Serve immediately.

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Crostini Christmas-trio. Mushroom, Salame Milano, Walnuts and cheese toppings
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