Mushroom-Hummus Crostini

Seems that life has been so crazy busy these days that I am emphasizing the simple part of my Life Should Be Beautiful philosophy. Not quite to the level of that annoying semi-homemade Sandra Lee, but simple enough. Here's a great way to dress up the wonderful hummus you can buy at your local grocery or gourmet market. Something easy to whip up for that impromptu cocktail gathering.

Mushroom Hummus Crostini
Serves 8.
From Andrea Immer's A-List

1 whole wheat baguette, sliced thin
Olive oil
1 pound small shitake (or cremini) mushrooms, sliced very thin
Kosher salt and freshly ground pepper
1/2 teaspoon ground thyme
1/2 cup hummus
1 tablespoon chopped parsley for garnish (optional)
Sherry vinegar for sprinkling (optional)

Preheat oven to 350 degrees. Brush both sides of the baguette slices with olive oil and toast in the oven until beginning to brown, about 10-12 minutes. Watch carefully to make sure they don't overcook. Remove from oven and set aside.

Heat 2 tablespoons of olive oil in a heavy wide skillet; cast iron is ideal. When the oil is heated, add the mushrooms, spreading them evenly in the bottom of the pan to prevent crowding. Sprinkle with dried thyme and salt and pepper to taste. Cook the mushrooms, stirring occasionally until they are cooked through and becoming brown and crisp on the edges. (the crispness is important!) Remove from the heat and allow to cool slightly.

Spread hummus on each of the toasted bread slices and then spoon some of the mushrooms on top of each. Sprinkle with the chopped parsley and a few drops of the aged sherry vinegar, if using.

Food/Wine Pairing: Andrea suggested (and shipped) a hearty rosé from Australia for this recipe. The 2003 Boggy Creek Vineyards. Delicious. With bottle age, it was a more robust redder rosé. I am furiously looking online for more. But there's other matches to try. The heartiness of the mushrooms, toast of the baguette and earthiness of the hummus cry out for a red. But not a big one. Maybe the newly released Beaujolais Nouveau. Or your favorite fruity American Pinot Noir. Or maybe even a spicy Syrah. Try several with your guests and you've got a party.