Crostini Toppings, Part 2

Have fun preparing this mushroom dish!

Con funghi: Soak the men’s mushrooms in cold water for half an hour.

Clean the mushrooms and chop them. Squeeze the soaked mushrooms well and also chop them.

Sauté shallots, garlic and parsley in the hot butter-oil mixture. Add the mushrooms and sauté at low temperature for five minutes, stirring until soft. Season with salt, pepper and a little juice of a lemon and cool. The slices of bread spread with this mixture are sprinkled with chopped parsley.

Di olive: rinse, dry and chop the anchovy fillets. Cut the chili pepper in half, remove the seeds. Blend finely with the olives, herbs, garlic and capers in a hand blender. Gradually pour in the olive oil until you have a creamy paste. Season vigorously with juice of one lemon, salt and freshly ground pepper.

Alla genovese: Crush the pine nuts in a mortar with the garlic pressed through and the finely chopped basil.

Add the grated cheese and the olive oil drop by drop while stirring. Finally, season with a little salt.

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