Porcini mushrooms are blooming on the menus of restaurants and home kitchens in Tuscany. Summer heat and the occasional rainfall make for a fertile moment for this variety to sprout and its earthy taste not to mention tender meat freshen many a pasta or carpaccio dish when in season! Crostini, a type of bruschetta served with various toppings, pop up all over Italy at dinner tables or aperitivo buffets. Porcini mushrooms are served in several Tuscan specialties not to mention atop of crostini bread rounds and when they can’t be found fresh in the summer or autumn, the dried version can be reconstituted with water and used in porcini recipes! Instead of bread rounds, this contemporary version of the recipe uses polenta as the crostino base. Top with Tuscan pecorino cheese and you have an extremely easy finger food for many occasions!
— 200g polenta
— 800ml water
— 40g dried mushrooms
— 100g of fresh pecorino cheese
— 8 slices of rustic bread
- Rehydrate the mushrooms in tepid water and chop into small pieces. Boil the water for the polenta and when ready gradually add the polenta flour along with the chopped porcini and keep stirring until ready.
- Once cooked, spread onto a rectangular baking pan, keeping the thickness at least 1 cm.
- Place the polenta in the refrigerator to cool and solidify. Cut the pecorino into small cubes. Cut the fully cooled polenta into small disks and place the cheese on top.
Place in the oven for 5 min at 180°C and serve hot.
*Every polenta has different cooking time and water/flour proportion specific to its particular brand. Consult the directions on the packaging to ensure the best result.