Never underestimate a good crostini! You can vary endlessly, create stunning platters, and — also not unimportant — almost everyone loves them! We're big fans of Italian cuisine anyway, and the classic *Silver Spoon* cookbook gets cracked open here quite often. This past weekend was no different, though this time we were just looking for a great snack. And this is what it became… In Italian they call it *Crostini con funghi in guazetto*, but we gave it our own twist and simply call it mushroom crostini ;-)

How to make mushroom crostini

Crush the garlic clove (or finely chop it, if you dare) and chop the sausages and parsley. Be sure to leave enough parsley for garnish at the end. Add a bit of oil to the pan and gently fry the sausages together with the garlic and chopped parsley over low heat for about 5 minutes. Then add the wine, let it simmer, and toss in the roughly chopped mushrooms. While stirring, gradually add the beef stock and let it all simmer nicely. Season to taste with salt and pepper.

Slice your baguette and toast the slices lightly in the oven. Drizzle with olive oil and rub them with garlic. (Just stick a clove on the tip of a knife and rub your toast with it.) Generously top the toast with the mushroom mixture, finish with a pinch of salt and pepper, and garnish with the fresh parsley.

Serve immediately. Guaranteed crowd-pleaser!

ENJOY!
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