By Meggan of Culinary Hill
If I could dream up my ideal appetizer, Parmesan Crisps topped with a warm, rich mushroom topping would be it.
These tiny bites are unique without being fussy. The blend of parmesan and cream cheese in the dough make these crisps delightfully savory. The flavors are familiar yet presented in a new, memorable way.
The best part of making this appetizer? The dough for the Parmesan Crisps can be made up to two days in advance and kept in the refrigerator. Just slice and bake them at the last minute!
The fresh mushroom topping can also be made ahead. Just reheat it right before serving on the warm, fragrant crisps. A sprinkle of fresh dill brings everything together leaving you plenty of time to relax with your guests and enjoy a few (or a dozen?) bites yourself!
By Meggan of Culinary Hill
Servings: Makes about 40 pieces
1 package (8 ounces) Wisconsin cream cheese, softened
4 tablespoons butter, softened
1 cup all-purpose flour
1/4 cup sour cream
1 cup (4 ounces) Wisconsin parmesan cheese, finely grated
1 teaspoon salt, divided
3 tablespoons heavy cream, divided
1 egg, lightly beaten
2 tablespoons olive oil
1 large shallot, finely chopped
1 pound mushrooms such as white button, portobello or cremini, finely chopped
2 cloves garlic, minced
2 tablespoons dry sherry
2 tablespoons fresh dill, chopped, for garnish
Blend cream cheese and butter until smooth in bowl of standing mixer with paddle attachment.
Stir in flour, sour cream, parmesan and 1/2 teaspoon salt until well blended. Turn out dough onto a clean surface; shape into a log 10 inches long and 1 1/2 inches wide.
Wrap tightly in plastic wrap; refrigerate at least 1 hour.
When ready to bake, heat oven to 375°F. Remove dough from refrigerator and slice into 1/4-inch-thick rounds, cleaning knife if it becomes sticky.
Arrange crisps in single layer on ungreased baking sheet. Whisk together egg and 1 tablespoon cream. Brush over crisps. Sprinkle with salt. Bake until lightly golden brown but still soft, about 18 to 20 minutes.
Remove from oven and set aside.
To prepare topping, heat oil in large skillet over medium-high until shimmering. Add shallot and sauté until softened but not browned, about 2 minutes.
Stir in mushrooms and remaining 1/2 teaspoon salt. Sauté until mushrooms have released most of their liquid and it has begun to evaporate, about 15 minutes.
Stir in garlic until fragrant, about 30 seconds. Stir in sherry and remaining 2 tablespoons cream. Remove from heat.
Top each crisp with 1 to 2 teaspoons warm mushrooms. Garnish with dill, and serve immediately.
Note: The dough may be made up to 2 days in advance and kept in the refrigerator.