Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Truffle Hunting
Crostini with Porcini and Stracchino
Total:
20 min
Active:
20 min
Yield:
10 crostini
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
10 crostini
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 large clove garlic, peeled 
  • 1 teaspoon chopped nipitella or a mix of fresh mint, oregano and thyme
  • 1 large fresh porcini mushroom, cleaned and sliced 
  • Kosher salt and freshly ground black pepper
  • 8 ounces stracchino cheese, at room temperature
  • 10 slices rustic bread, toasted 
  • Extra-virgin olive oil, for drizzling 

Directions

Heat the olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the garlic and nipitella and saute until fragrant and the oil is infused with flavor, 2 to 3 minutes. Stir in the mushroom, season well with salt and pepper and saute until tender and golden brown, about 8 minutes.

Spread the stracchino over the bread and top with the sauteed porcini. Drizzle with extra-virgin olive oil immediately before serving.

Cook's Note

Nipitella is a local Italian herb that belongs to the mint family and tastes like a mix of mint, oregano and thyme. Stracchino is a soft, creamy, oozing Italian cow's milk cheese with a very thin natural rind and a tart and fruity flavor. It is available in specialty markets or online.

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