Mixed Crostini: Crostini Misti

Mixed Crostini: Crostini Misti
Need a gluten free and dairy free hor d'oeuvre? Mixed Crostini: Crostini Misti could be a super recipe to try. This recipe serves 12. One portion of this dish contains approximately 8g of protein, 7g of fat, and a total of 175 calories. A mixture of salt and pepper, garlic, portobellos, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 450 degrees F.
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2
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat.
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Olive OilOlive Oil
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3
Add the red onion and cook for 5 minutes, until soft and translucent.
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Red OnionRed Onion
4
Add the red peppers, thyme, and oregano and saute over high heat for five more minutes, until the peppers and onions are very soft.
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Red PepperRed Pepper
OreganoOregano
PeppersPeppers
OnionOnion
ThymeThyme
5
Remove from heat, season with salt and pepper and set aside. In the same 12 to 14-inch saute pan, heat 2 tablespoons olive oil until smoking.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
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6
Add the cavolo nero and the pepper flakes and cook until wilted and soft, about 4 to 5 minutes.
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Lacinato KaleLacinato Kale
PepperPepper
7
Remove the pan from the heat, place the cabbage mixture into a bowl, stir in prosciutto pieces, and set aside.
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CabbageCabbage
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8
Place the mushrooms on a sheet tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper, place in oven and roast for 20 minutes.
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MushroomsMushrooms
Olive OilOlive Oil
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9
Remove from the oven and allow to cool. Chop the mushrooms into 1/4-inch cubes and place into a bowl with the juices that have exuded during cooking.
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MushroomsMushrooms
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OvenOven
10
Add the sage, season with salt and pepper, and set aside.
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Salt And PepperSalt And Pepper
SageSage
11
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat until smoking.
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12
Add the leeks and cook, stirring occasionally, until the leeks are very soft and translucent, about 8 or 9 minutes.
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LeekLeek
13
Remove from heat and allow to cool in a bowl. Tear the mint leaves by hand and add to leeks. Season with salt and pepper and set aside.
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Salt And PepperSalt And Pepper
MintMint
LeekLeek
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14
Drain the soaked beans and cook, covered with fresh water, over high heat until the beans are very tender but not waterlogged.
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WaterWater
15
Drain the beans, allow them to cool slightly, then mash with a potato masher or fork, taking care not to "whip" them too much. Stir in the minced garlic, rosemary, balsamic vinegar, and 1/4 cup olive oil. Season with salt and pepper, add more oil if necessary to create a smooth texture, and set aside.
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Minced GarlicMinced Garlic
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RosemaryRosemary
PotatoPotato
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Potato MasherPotato Masher
16
Preheat the grill or broiler.
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17
Grill or toast bread for 2 minutes, until browned and firm. Taste each of the mixtures for seasoning and moisten any that may be dry with a little extra-virgin olive oil and a squeeze of a lemon. Top each piece of toast with a heaping tablespoon of any of the mixtures and serve immediately.
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Extra Virgin Olive OilExtra Virgin Olive Oil
ToastToast
SeasoningSeasoning
LemonLemon
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GrillGrill
DifficultyExpert
Ready In45 m.
Servings12
Health Score15
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