Mixed Mushrooms and Gorgonzola Crostini

This recipe is based on Mark McEwan’s Gorgonzola Torta and Mushrooms in his book Fabrica. I cut down slightly on the calories by substituting low fat cream cheese for the mascarpone and by omitting the olive oil when making the crostini.

3/4 c. low fat cream cheese, at room temperature
2 oz. gorgonzola, at room temperature
2 c. mixed mushrooms (shitake, oyster, crimini) cleaned, trimmed and cut into chunks
1 T. olive oil
generous pinch of minced rosemary
squeeze of lemon juice
salt and pepper
chopped parsley or chives, for garnish

Mix the cheeses together until smooth. Sauté the mushrooms in the olive oil until wilted. Add the rosemary, deglaze with lemon juice, and season. Spread the cheese on the crostini and top with mushrooms. To make the crostini: Cut a baguette or ciabatta loaf into 1/2″ slices. Put them under the broiler until the top side is lightly browned. Remove from the oven, and when ready to assemble, apply the cheese and mushrooms to the toasted side. Garnish with parsley or chives.