Wild Mushroom Crostini

Jaynna Sims (originally from Curtis Aikens)
12 crostini

This appetizer was served at the 2001 Clotiaux WOW. The creator, Curtis Aikens, has been with the Food Network since its inception. He’s a native Georgian, but attended college in Baton Rouge. No doubt Louisiana taught him a few things! (Jan 2002) 

2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods) 

2 tsp garlic, minced 

1/2 cup scallions, minced 

2 Tbsp extra virgin olive oil 

2 Tbsp flat-leaf parsley, finely chopped 

2 Tbsp plain sun-dried tomatoes, chopped 

Salt and freshly ground black pepper 

12 crostini 

In a skillet over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. 

Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and purée. 

Serve warm or at room temperature as a topping on lightly toasted bread.