Prosciutto Mushroom Toast
Courtesy of Chef Carter Bouchard – Juneberry
INGREDIENTS
Prosciutto Mushroom Toast (Yield 1 slice)
1 slice sourdough bread
4 Tbsp cooked mushrooms
3 Tbsp whipped feta
2 Tbsp fig jam
3 slices prosciutto
1 Tbsp pistachios, toasted
fresh dill, garnish
olive oil, drizzle
Whipped Feta (Yield 3 cups)
1 1/2 cups feta
2/3 cup cream cheese
1/3 cup milk
Mushrooms (Yield 6 cups)
15 cups white mushrooms, quartered
1/4 cup butter
3 cloves garlic, minced
1 tsp chopped fresh thyme
1 lemon, juiced
1 tsp salt
1/2 tsp pepper
METHOD
Whipped Feta
1. In a food processor, combine the feta and cream cheese.
2. Slowly add the milk until the mixture is smooth.
3. Add more or less milk depending on how spreadable you would like the feta.
Can refrigerate for up to 2 weeks.
Mushrooms
1. In a pot on medium heat, melt butter and add mushrooms. Cook for 5 minutes until juices start to release.
2. Add the garlic and continue cooking for 5 minutes.
3. Add the lemon juice and thyme and turn the heat on high.
4. Once most of the moisture has evaporated, season the mushrooms with salt and pepper.
Assembly
1. In a pan with melted butter toast each slice of sourdough on both sides until golden brown.
2. Spread a liberal layer of whipped feta on the toast, followed by fig jam, cooked mushrooms, 1 Tbsp chopped pistachios and prosciutto.
3. Top with fresh dill and a drizzle of olive oil.