Cheesy veggie crostini✨ For the Crostini + Topping:▪️2 Tbsp Butter▪️3 Cloves Garlic▪️1/2 a Medium Sweet Yellow Onion, diced small▪️5 Mushrooms, chopped▪️1/2 tsp Red Pepper Flakes▪️1 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️16 oz. Fresh Baby Spinach▪️1/3 Cup Italian Breadcrumbs▪️1/3 Cup Shredded Mozzarella▪️1/3 Cup Grated Parmesan▪️6 Tbsp Olive Oil▪️1 Baguette, sliced in rounds▪️ Sprinkle On Top: ▪️2/3 Cup Finely Shredded Mozzarella▪️1/4 Cup Grated Parmesan▪️ 🌱Vegan Modification: Sub in olive oil for butter, plant based cheese for mozzarella, and nutritional yeast for parmesan 1️⃣ Preheat oven to 425F 2️⃣ In a medium pot or large pan, sauté the onions and garlic in butter for 2-3 mins until onions start to become translucent, then add the mushrooms, red pepper flakes, salt, and pepper and sauté 2-3 more mins until mushrooms are tender 3️⃣ Add the spinach (in batches if you can’t fit it all at once) and sauté until it cooks down (2-3 mins) then mix in the breadcrumbs 4️⃣ Transfer into a bowl and let cool while you slice your baguette and cover the bottom of two quarter baking sheets (~9x13”) with 3 Tbsp olive oil each 5️⃣ Once the veggies have cooled slightly, mix in the mozzarella and parmesan (1/3 cup of each); spread a slightly heaping mound of the veggie topping on each slice of bread and place on the baking sheet 6️⃣ Top with finely shredded mozzarella and parmesan and bake 15 mins until bread is golden brown and crispy - enjoy! ⏲15 minute prep time + 25 minute cook time Recipe makes ~36 bites
