These Herbed Mushroom & Buckwheat Canapés are simple and delicious. Pictured with Cherry–Short Rib Crostini and Spinach & Artichoke Potato Cups.
Herbed Mushroom & Buckwheat Canapés
Makes 30
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- ¼ cup finely diced sweet onion
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups thinly sliced fresh mushrooms
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh mint
- 1 teaspoon finely chopped fresh tarragon
- ½ cup blue cheese
- ¼ cup whole-milk ricotta cheese
- Buckwheat Crackers (recipe follows)
- Garnish: fresh thyme sprigs
Instructions
- In a medium sauté pan, heat 1 tablespoon oil over medium-high heat. Add onion, garlic, salt, and pepper; cook until onion is translucent. Transfer onion mixture to a heatproof bowl.
- Add remaining 2 tablespoons oil to pan, and heat over medium-high heat. Add mushrooms; cook until fragrant, approximately 3 minutes. Add thyme, mint, tarragon, and onion mixture; cook for 2 minutes. Transfer mushroom mixture to a heatproof bowl. Let cool to room temperature.
- In a medium bowl, beat together blue cheese and ricotta cheese with a mixer at low speed until combined.
- Divide cheese mixture and mushroom mixture among Buckwheat Crackers.
- Garnish each canapé with a fresh thyme sprig, if desired. Serve immediately.
Buckwheat Crackers
Makes 30
Ingredients
- ⅔ cup all-purpose flour
- ⅛ cup buckwheat flour
- 1 teaspoon flaked sea salt, divided
- 2 tablespoons cold unsalted butter, cubed
- ⅓ cup plus 2 teaspoons heavy whipping cream
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together all-purpose flour, buckwheat flour, and ¼ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles fine crumbs. Add cream, stirring until dough comes together.
- Turn out dough onto a lightly floured surface, and gently knead for approx-imately 1 minute. Shape dough into a disk, and wrap in plastic wrap. Let stand at room temperature for 30 minutes.
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll dough into a 16x8-inch rectangle. (Dough should be very thin.) Using a fork, poke holes evenly across surface of dough. Using a sharp knife, cut dough into 30 (2½x1½-inch) rectangles. Place rectangles on prepared baking sheets. Brush tops of rectangles with oil, and sprinkle with remaining ¾ teaspoon salt.
- Bake until crackers are crisp, 10 to 12 minutes. Transfer to a wire rack, and let cool completely.
Notes
Make-Ahead Tip: Crackers can be made up to 2 days in advance and stored in an airtight container at room temperature.
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