Mushroom Aioli Tostadas

35 min

16 servings

A Spanish version of bruschetta: small rounds of toast spread with Saffron Garlic Aioli and topped with hot mushrooms. What could be better?

Ingredients

  • 16 baguette slices, 1/4 - 1/2” thick
  • 3 tbsp olive oil
  • 2 tbsp olive oil, plus more for frying
  • 3 cups thinly sliced mushrooms
  • 1 tbsp Herb & Garlic Dip Mix
  • 1 tbsp lemon juice
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1⁄3 cup prepared Saffron Garlic Aioli
  • 1⁄4 tsp saffron
  • 1 tbsp boiling water
  • 1 garlic clove, crushed
  • 1⁄2 cup mayonnaise
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  1. Preheat oven to 400° F (205° C).
  2. Brush baguette slices with oil and place on parchment-lined Sheet Pan. Bake approximately 12 minutes, until golden.
  3. Preheat frying pan over medium-high heat. Swirl pan with oil.
  4. Add mushrooms and Herb & Garlic Dip Mix and cook approximately 10 minutes until liquid evaporates and mushrooms are lightly golden. Drizzle with lemon juice, season with Sea Salt and Black Pepper and stir.
  5. Spread each toast with Saffron Garlic Aioli and top with hot mushrooms.

Nutritional Information

Per serving: Calories 140, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 1 g), Protein 3 g.