Raw Cremini Salad Crostini

• 8 whole Cremini Or Brown Button Mushrooms, Washed, Patted Dry, And Thinly Sliced
• 3 Tablespoons Chopped Parsley Leaves
• 1 stalk Scallions, Thinly Sliced
• 2 Tablespoons Good Olive Oil
• 1- 1/2 Tablespoon Lemon Juice
• 1 pinch Salt And Pepper
• 3 Tablespoons Grated Parmigiano Reggiano
• 1 clove Garlic
• 5 slices Baguette
• 3 Tablespoons Butter

1. Place sliced mushrooms, parsley, and scallions in a bowl.
2. In a smaller bowl, whisk olive oil, lemon juice, salt and pepper.
3. Pour marinade over mushroom mixture and toss till marinade coats every mushroom piece.
4. Sprinkle in grated Parmigiano Reggiano and stir.
5. Taste to adjust seasoning.
6. Leave to sit in marinade.
7. Meanwhile, preheat a nonstick pan on medium heat.
8. Cut garlic clove in half.
9. Rub cut clove over one side of each baguette slice.
10. Butter the garlic-rubbed side of baguette slice.
11. Toast buttered side only on the heated pan until golden.
12. Line toasted baguette slices on a nice serving platter and top with cremini salad.
13. Serve crostini as an appetizer or a full meal, depending on your level of hunger.

cremini, parsley, stalk scallions, olive oil, lemon juice, salt, clove garlic, baguette, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/raw-cremini-salad-crostini/ (may not work)