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This Italian dish is extremely popular because of its versatility: it can be served as a snack or an antipasto,or with drinks. Crostini can be topped with chicken liver patè, a mixture of tomato, mozzarella and basil, or grilled vegetables. This version using wild mushrooms is exceptionally good - even if you can't get hold of any wild mushrooms and have to use cultivated instead. For the photograph we used chicken of the wood, horn of plenty, brown caps or chestnut mushrooms and oyster mushrooms.
Preparation Time: 15 minutes
Calories: Kcal 201 (KJ 841,55) per serving
Dose: 4 people
Ingredients: 400g mixed wild mushrooms (whatever you can get), 2 garlic cloves, 1 finely chopped, 1 small fresh red chilli, finely chopped
8 tbsp olive oil, 1 tbsp coarsely chopped parsley, 1tbsp marjoram leaves (to replace the nepitalla or wild mint used in Tuscany), 4 large slices Pugliese bread and pepper to taste
Preparation: Clean the mushrooms thoroughly and cut them all into cubes. Fry the finely chopped garlic and chilli in 6 tablespoons of the olive oil, and before the garlic starts to colour, add the mushrooms. Sautè or stir-fry them brie.y for a few minutes only so that they retain their crisp texture. Add the parsley, marjoram and some salt and pepper. Meanwhile toast the slices of bread on both sides, then rub them very slightly with the whole garlic clove. Brush with the remaining olive oil and top with the mushrooms. Serve immediately.
Recommended Wine: Lago di Caldara Schiava (Red)
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