Crostini with Garlic and Mushrooms

photoA tasty starter, easy to prepare and suitable for vegetarians.

Serves 1 (or as many as you like, providing you change the quantities):

2 crostini, spread with garlic and parsley sauce (see previous post: Coquilles Saint Jacques )

A few lettuce leaves, rinsed

1 large Portobello mushroom, peeled and sliced

2 cherry tomatoes, rinsed

1/2 red pepper, rinsed, de-seeded and cut into cubes

A  few cooked green beans


  1. Toss the mushroom slices in a non-stick frying pan with a little garlic and parsley sauce for 5 minutes.

2.  Place on each crostini.

3.  Put lettuce leaves, pepper, beans and tomatoes on a plate, drizzle with vinaigrette and add the crostini on top.

Bon Appétit!

Crostini are slightly bigger croûtons, made by slicing a baguette and placing it in a very hot oven until golden.

Tip: Tinned mushrooms and green beans are perfectly suitable if you haven’t got some fresh ones available.


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