Life without an oven – Crostini With Mushrooms and Gorgonzola
CROSTINI WITH MUSHROOMS AND GORGONZOLA
Gorgonzola, the harder type, piccante, in my case
bread of the baguette type, sliced and toasted
12 medium sized mushrooms
1/2 small leek or small onion
2 small carrots
extra-virgin olive oil
Run the carrots and the leek in a food processor until quite finely chopped, then you add the mushrooms and run it all for another minute.
Put the vegetables and mushrooms in a skillet or pan and cook slowly in some olive oil until all the liquids have evaporated and the carrot and leek are soft, it takes about 4-5 minutes. Add salt and pepper.
Spoon the vegetable mix onto each slice of bread, top with cheese and if you are fortunate enough to have a working oven, heat them up quickly under the grill for a minute. Or two.