Mushroom Kilpatrick on Barbecue Crostini
Elevate your appetizer game with the irresistible Mushroom Kilpatrick on Barbecue Crostini—a fusion of smoky, savory, and crisp flavors that will impress any crowd. This recipe features golden crostini made from freshly grilled baguette slices, brushed with olive oil for an aromatic base. Topping these crunchy bites is a decadent mushroom Kilpatrick mixture, combining earthy button mushrooms, crispy smoked bacon, and robust Worcestershire sauce, enhanced by a hint of tomato paste for depth. Finished with a sprinkle of fresh parsley, this dish is perfect for barbecues, cocktail parties, or an indulgent starter at home. Ready in just 35 minutes, this crowd-pleasing recipe delivers rich flavors and barbecue vibes in every bite!
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Recipe Information
Ingredients
- 1 loaf French baguette
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 250 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tomato paste
- 100 grams Smoked bacon
- 2 tablespoons Flat-leaf parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your barbecue or grill to medium-high heat.
Slice the French baguette diagonally into 1 cm thick slices to create crostini bases.
Brush both sides of the bread slices with 2 tablespoons of olive oil. Set them aside.
Finely mince the garlic cloves. Dice the smoked bacon and set both aside separately.
Clean and finely chop the button mushrooms.
Heat a frying pan over medium heat and melt the butter along with the remaining 1 tablespoon of olive oil.
Add the minced garlic and diced bacon to the pan. Cook for 3-4 minutes until the bacon is crispy and the garlic is fragrant.
Stir in the chopped mushrooms and cook for another 5-6 minutes, stirring occasionally, until softened and any liquid is cooked off.
Add the Worcestershire sauce and tomato paste to the mushroom mixture, stirring until well combined and heated through. Season with salt and pepper to taste.
Grill the prepared baguette slices on the barbecue for 1-2 minutes per side, or until crisp and lightly charred.
Spoon the mushroom Kilpatrick mixture generously onto each grilled crostini.
Garnish with finely chopped parsley, serve immediately, and enjoy!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
