Crostini with Wild Mushrooms, Pancetta and Thyme

Crostini with Wild Mushrooms, Pancetta and Thyme

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  • Each crostini
  • 120 cal
  • 3g fat (1g sat)
  • 10mg chol
  • 400mg sodium
  • 17g carb
  • 1g fiber
  • 1g sugars
  • 7g protein


  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/4 pound pancetta, diced into small pieces
  • 1 pound wild mushrooms (morels, boletus, chantrelles, whatever is available), cleaned and sliced
  • Splash of vermouth
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon minced flat-leaf parsley
  • Salt and pepper, to taste
  • Olive oil, for brushing on crostini
  • 1 baguette, sliced 1/2-inch thick


Heat a large sauté pan over medium heat. Add butter, shallots and pancetta. Cook until lightly browned, about 2 minutes.

Add mushrooms to the pan; raise the heat and brown lightly, about 2 minutes. Add a splash of vermouth and scrape up any browned bits. Add thyme and parsley and cook 1 more minute. (If mushrooms are very dry, add some water to the pan to avoid sticking.) Season with salt and pepper, to taste. (Remember that pancetta is salty.)

Heat a broiler or grill. Lightly brush olive oil onto sliced bread and cook under the broiler or grill until lightly browned, 1 to 2 minutes. Top each crostini with some mushroom mixture.

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