Mushroom, Blue Cheese & Thyme Spent Grain Crostini
Butter, mushrooms, garlic, blue cheese and crusty bread — could there be a more perfect combination? Now, blue cheese can be a polarizing ingredient but don't knock it til you try it, especially in this recipe!
Our Thornloe Cheese Devil's Rock cheese is a creamy and slightly sharp blue cheese, however not as strong as some more traditional blue cheeses making it a great introductory blue cheese.
Combined with earthy Unionville mushrooms, garlic, balsamic vinegar and thyme, this crostini recipe is packed with flavour and the perfect 2 bite appetizer to add to your New Years Eve hors d'oeuvres!
Meet Our Farmers & Producers
One night at his local pub, founder Dihan asked the question we’ve all been too shy to ask: What happens to all the grain used to make beer?
After learning that most spent grain, especially from smaller breweries, ends up in landfills, The Spent Goods Company was born.
Spent Goods' delicious beer baguette is used as the crostini for this recipe!
Unionville Mushrooms is family owned and operated business that was established in 1972. With their mushroom farm in Stouffville, Ontario, Pasquale Calitri and his son-in-law Ralph Auciello have worked diligently throughout the years to build the name of Unionville Mushrooms to what it is today.
Their cremini mushrooms are the star of this Mushroom & Blue Cheese Crostini recipe!
Devil's Rock blue cheese is from our friends at Thornloe Cheese. This blue cheese is creamy and slightly sharp in taste but not as strong as some traditional blue cheeses. It is the perfect blue cheese to top this crostini.
Thornloe Cheese Co. is proudly owned by farmers and operates with family values in the heart of the Temiskaming Valley, Ontario. Thornloe is a 100% Canadian, 100% farmer-owned company.
Emerald Grassland's grass-fed, organic butter is the product of a special partnership between Can-Dairy and St. Brigid's Dairy Farm.
St. Brigids is an innovative Canadian dairy implementing regenerative organic land management and animal welfare practices. This herd graze on grass and healthy pastures year found which gives this butter it's vibrant yellow hue and flavour.
This is used to add a rich flavour to the mushrooms in this recipe.
Our local garlic from August's Harvest and is the key to the pungent garlic flavour in the honey garlic mustard sauce that coats the chicken in this recipe!
August’s Harvest is now one of the largest commercial garlic growers in Ontario.
Niagara Vinegar is based in St. Catharine's and is part of Hernder Estate Wines and use a very straight forward fermentation process to create their vinegars!
Their baco noir balsamic vinegar is used in the delicious mushroom mixture that tops this crostini.
- 1 x Devil's Rock blue cheese, crumbled
- 1 x pack Unionville Mushrooms cremini mushrooms
- 2 tbsp x Baco Noir Balsamic Vinegar
- 1 tbsp Emerald Grasslands salted butter
- 3 x cloves August's Harvest garlic
- 1 x Spent Goods beer baguette
- 3 x sprigs Mike & Mike's organic thyme
Preheat your oven to 350°F.
Take your thawed Spent Goods beer baguette and slice it into 1 inch tick slices and arrange on a parchment paper lined baking sheet.
Take your devil's rock blue cheese and crumble it into a small bowl and set aside.
Make Your Mushroom Mixture
Cut your mushrooms into 1/8 inch slices and set aside. Peel and mince your garlic.
In a large frying pan, heat a tablespoon of butter and add your garlic. Sautee for 1 minute until fragrant and then add your mushrooms. Sautee for 5 minutes and then add 2 tablespoons of balsamic vinegar to deglaze the pan and allow to cook off for another minute.
Remove the mushroom mixture from the heat and set aside.
Take your sprigs of time and remove the leaves. Mince the leaves a bit and set aside.
Brush each slice of your baguette with olive oil. Add some of your mushroom mixture to each crostini. Top with a generous helping of the Devil's Rock crumbled blue cheese.
Pop the crostini in the oven for 5 minutes to warm and melt the cheese slightly. Remove from the oven, sprinkle with fresh thyme and serve immediately!
Did you try this recipe?
Share a photo of your Mushroom & Blue Cheese Crostini and tag us on Instagram at @themarketat100kmfoods.