Summer Vacations are here. Meaning, no school, no classes, lesser activities, more time for the kid and less time for me. An entire day of barking, haggling, threatening, bargaining, brawling…. we decide to call it truce by the end of the day.
The war ends with Milee and me dishing up this simple entrée for dinner.
Picking her most favorite ingredients, mushrooms and cheese, we set to work.
Any type of crostinis are great serves as appetizers for a party or when you have some guests over. With all the ingredients in hand, it hardly takes time to make them.
They looked so cool, little Milee kept her patience till I clicked away.
An amazing amalgam of juicy mushrooms, colored bell peppers and gooey mozzarella on crunchy sliced baguettes, toasted to golden perfection!
- 1 french baguette, sliced diagonally into crostinis
- 1/4 cup red, green and yellow bell peppers, chopped
- 1 cup mushrooms, chopped
- 1 onion, minced
- 2-3 green chilies, minced – optional
- 4-5 cloves of garlic, minced – optional
- salt and pepper to taste
- 1-2 tsp italian seasoning
- 1 tbsp olive oil
- Grated mozzarella cheese — top as much as you want… no measurement for cheese!
- spring onion greens to garnish
Heat 1 tbsp olive oil, saute garlic, onions and green chilies. I added the chilies, since we like our food spicy. You could avoid the extra heat if you like. Next throw in the veggies. Sprinkle italian seasoning, salt and pepper according to taste.
Now, preheat your oven. Take each sliced french bread, top it with a little bit of the vegetable mix. Sprinkle cheese. Make as many as your oven can accommodate. Once done, bake them all at 150 degree centigrade till cheese melts and the bread is crisp n crunchy.
Garnish with spring onion greens, serve with Tabasco and some soup to complete your meal.
Since daughter dearest made it especially for father, the crostinis disappeared faster than usual…