Ingredients

  • 4 thin slices of day-old bread
  • 20 g butter
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 hot chili pepper
  • 200 g portobello mushrooms
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped parsley
  • 100 g manouri cheese
  • Sprouts, to garnish

Instructions

Preparing the Bread

  1. Slice the bread thinly, ideally using sourdough or day-old bread.
  2. Heat a skillet over medium heat.
  3. Add 1 tbsp olive oil to the skillet.
  4. Spread a bit of butter on each slice of bread.
  5. Toast the bread slices in the skillet for 1-2 minutes on each side, until they develop a golden crust.
  6. Cut one garlic clove in half and rub it over the toasted bread.

Preparing the Mushroom Topping

  1. Clean the mushrooms and slice them thinly.
  2. Heat the olive oil in the skillet and add the finely chopped chili pepper and the remaining garlic clove (crushed).
  3. Sauté the garlic and chili pepper for 1 minute.
  4. Remove the garlic clove from the skillet.
  5. Add the sliced mushrooms to the hot skillet and sauté them over high heat for 2-3 minutes.
  6. Season with salt and pepper.
  7. Deglaze the skillet with the balsamic vinegar.
  8. Remove the skillet from the heat and stir in the chopped parsley.
  9. Set the mushroom mixture aside.

Assembling the Crostini

  1. Divide the mushroom mixture evenly among the crostini.
  2. Crumble the manouri cheese over the mushrooms.
  3. Garnish with sprouts.
  4. Serve immediately.

Enjoy!

Source: Argiro Barbarigou