Duck and Mushroom Crostini

Crisp crostinis are topped with creamy mushrooms and smoked duck to provide an elegant and tasty appetizer.

  • 1 tbsp (15 mL) butter
  • 2 pkgs (8 oz each) wild mushrooms (cremini, shitake and oyster mushrooms), finely chopped
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 ½ tsp (7 mL) chopped fresh thyme
  • ¼ tsp (1 mL) salt
  • Pinch pepper
  • ½ cup (125 mL) cream cheese, cubed
  • ¼ cup (50 mL) chopped roasted red peppers
  • Half artisan baguette, sliced
  • 2 tbsp (25 mL) extra virgin olive oil
  • Kosher salt
  • 1 King Cole Smoked Duck Breast

  • In nonstick skillet, melt butter over medium high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains.
  • Stir in cream cheese and cook, stirring until cheese is melted.
  • Remove from heat and stir in roasted red peppers. Set aside.
  • Brush baguette slices with oil and toast in 400 F (200 C) oven for about 10 minutes or until light golden.
  • Remove from oven and sprinkle with salt. Let cool.
  • Heat small skillet over medium high heat and sear duck breast, skin side down for about 5 minutes or until crisp and brown.
  • Turn and reduce heat to medium and cook for 2 minutes or until golden.
  • Remove to cutting board and thinly slice breast on a diagonal.
  • Spread mushroom mixture onto toasted baguette slices and top with sliced duck. 
  • Makes about 24 pieces