Life without an oven – Crostini With Mushrooms and Gorgonzola

Crostini With Mushrooms and Gorgonzola

Still no working oven here and all the food I come to think of obviously need an oven, what else? But I managed to work around it for this post and although I’m not that inspired right now when it comes to food, I hope you will enjoy these crostini, simple to make and easy to vary in the way you feel like, change the cheese for example or put them in the oven (! I would have loved that) for a couple of minutes before serving and you have even nicer crostini. Oh how I miss my oven, I couldn’t even make Lussekatter yesterday…

Crostini With Mushrooms and Gorgonzola

10-12 crostini

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
black pepper
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.

Gorgonzola, Mushrooms and Bread