Crostini With Mushrooms

Yet another Italian creation, crostini are so much better than ordinary crackers.

For the topping
1 tablespoon olive oil
2  shallots, peeled and minced
1 cup cleaned, chopped mushrooms (shiitake, porcini, or white)
2 tablespoons red wine vinegar
1 teaspoon dried {thyme} leaves
1 tablespoon low-fat mayonnaise
1/4 cup finely grated Parmesan cheese
For the crostini
1  multigrain baguette, about 8 inches long
 olive oil, in a spray bottle or mister
1 tablespoon garlic powder
1 tablespoon dried oregano
Heat oil in a frying pan over medium-high heat. Sauté shallots and mushrooms until softened, about 10 minutes. Add vinegar, thyme, and mayonnaise; let cool. Sprinkle with cheese.

Preheat oven to 400°. Prepare a cookie sheet with nonstick spray.

Cut baguette on a diagonal, 1/4 inch per slice. Arrange on cookie sheet; bake until light brown. Turn over. Spray with oil; sprinkle with garlic powder and oregano. Bake until crisp and brown.

Spread each of the crostini with 1 tablespoon of spread. Serve.

Ease of Preparation: Easy

Preparation Time: 25 min

Cook Time: 20 min

Servings: 8

Recipe By: Nancy Maar

From:  Knack Diabetes Cookbook
Used with permission of Globe Pequot Press

Chef Suggestions
Crostini can be made large with Italian bread, or small with a baguette. Either way, use multigrain if possible. Freshly baked multigrain breads are available in most supermarkets.