Wild Mushroom Crostini

These gluten-free and dairy-free wild mushroom crostini are the perfect appetizer! Ready in only 15 minutes and rich with flavor. They are elegant yet simple to make!

INGREDIENTS:

• 1 gluten free baguette sliced into 1” slices
• 1 package of dairy-free cream cheese
• 4 cups of mixed wild mushrooms: Chanterelles, baby bella, portabella, etc.
• 1 ½ teaspoons garlic powder 
• 2 teaspoons nutritional yeast
• ¼ cup broccoli sprouts 
• ½ cup LesserEvil Vegan Sour Cream and Onion Sun Poppers
• Fresh oregano 
• 2 Tablespoons olive oil plus more for drizzling
• Fresh cracked black pepper

INSTRUCTIONS:

1. Preheat the oven to low broil.
2. Slice the baguette into 1” slices and place the slices on a baking sheet. Bake the slices for 10-15 minutes until golden brown. 
3. While the bread is toasting, prepare the mushrooms. Wash the mushrooms and place them in a sauté pan with 2 tablespoons of olive oil. Sprinkle with salt and sauté the mushrooms until they become tender (about 8-10 minutes).
4. While they are cooking, combine the dairy-free cream cheese with garlic powder and blend the LesserEvil Sour Cream and Onion Sun Poppers into a fine sand-like consistency. 
5. Once the bread is toasted remove from the oven and allow to cool completely before topping with the cream cheese and additional toppings. 
6. Once cooled, spread a layer of dairy-free cream cheese on top of each slice, add a pinch of broccoli sprouts and a few fresh oregano leaves. Top with sautéed mushrooms, sprinkle the sun popper crumbles on top, and finish with freshly cracked pepper and a drizzle of olive oil. Enjoy!