Wild Mushroom and Umami Fig Crostini

Ingredients

1 demi-baguette 
2 tbsp. plant-based buttery spread, melted 

1 tbsp. olive oil
1 cup shiitake mushroom caps, sliced ¼” thick 
Pinch sea salt and pepper
½ tsp. balsamic vinegar 

½ cup plant-based cream cheese
2 Tbsp. fig spread
2 ripe black figs, each cut into 8 slices
4 slices Field Roast Mushroom and Balsamic Plant-Based Deli Slices
¼ cup micro basil 
1 tsp truffle oil 
1 tsp lemon zest
¼ tsp cracked black pepper

Preparations

Preheat the oven to 375°F. 

With a serrated knife, diagonally cut the demi-baguette into 8 slices. To add a smoky flavor to the baguette slices, try toasting on a grill pan or the BBQ until crispy with light grill marks. 

Heat the olive oil in a nonstick skillet over medium-high heat. Add the sliced shitake mushrooms and sauté, stirring occasionally, for 3 to 4 minutes until golden. Remove from the heat and scoop the mushrooms out into a small dish, seasoning with salt, pepper and balsamic vinegar. In the warm skillet, two at a time, place the Field Roast Mushroom and Balsamic Plant-Based Deli Slices, just for a few seconds, until gently warmed through. Cut the slices in half and fold over into quarters. 

To assemble the mushroom crostini, stir together the truffle oil, lemon zest and cracked black pepper to the plant-based cream cheese. Spread 1 Tbsp. of the plant-based cream cheese generously over each crisp baguette slice. Top with some sautéed shiitake mushrooms and 2 thin slices of fresh ripe fig. 

Nestle the folded mushroom deli slices on top. Sprinkle with micro basil and serve while still warm. These crostini bites are great on their own as a little snack or as part of a larger antipasti platter served with olives, roasted almonds, sundried tomatoes and your favorite dips.