Recipe for Mushroom Olive Crostini


  • 6 large bread slices
  • Butter for cooking
  • For the topping :
  • 1 cup finely chopped mushrooms (khumbh)
  • 2 tbsp onions, finely chopped
  • 1/2 green chilli, finely chopped
  • 2 tsp plain flour (maida)
  • 1/2 cup milk
  • 1 tbsp grated cheese
  • 1/4 tsp french style mustard
  • 4 to 6 ml black olives , deseeded and chopped
  • 1 tbsp butter
  • Salt and black pepper (kalimirch) powder to taste

Cooking Directions

For the topping :

Heat the butter in a pan, add the onion and green chili and saute till the onion is translucent.

Add the mushrooms and plain flour and saute for a further 2 minutes.

Gradually add the milk, while stirring continuously so that no lumps form. Bring to a boil.

Add the cheese, mustard, black olives, salt and pepper and mix well.

Allow it to cool and keep aside.

How to proceed :
Cut the bread into 50 mm. (2") diameter circles, using a cookie cutter. You will get about 12 circles.

Lightly butter each bread circle on one side.

Arrange the buttered bread circles on a baking tray and bake in a pre-heated oven at 180°C (360°F) for 2 to 3 minutes.

Spread the topping mixture generously on top of each bread circle. Bake in a pre-heated oven at 180°C (360°F) for 2 to 3 minutes.

Serve hot.

Mushroom Olive Crostini Photos

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