POTATO, SPECK, AND MUSHROOM CROSTINI, an easy and tasty recipe with potatoes, inexpensive, idea for an appetizer or side dish for dinner to make in a short time.

Simple and tasty, the potato and mushroom crostini are prepared quickly and are very soft, stuffed with speck and mushrooms you will surely like them, I love them.

The recipe for preparing potato, speck, and mushroom crostini is very simple, you need to boil the potatoes and then stuff them with the required ingredients, but they can be seasoned in many ways.

I have made several potato crostini recipes; this one is very special because the potatoes are au gratin, coated in breadcrumbs, and then cooked in a pan, a delight.

Usually, when I make mashed potatoes, I always have some left over, and I use it to make crostini, in this way I recycle something that is already liked to make another equally good dish.

Of course, you can stuff them as you prefer or with what you have in the fridge.

Follow me in the kitchen today there are potato speck and mushroom crostini!

Potato crostini with speck and mushrooms

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 3-4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

10 oz potatoes
1 egg
1 tbsp grated Parmesan cheese
1.5 oz breadcrumbs
2 oz mushrooms
1 oz smoked provola
0.5 oz speck

Steps

Peel the potatoes and cut them into chunks then boil them and drain, mash them with a potato masher and place the puree in a bowl.
Add salt and pepper to taste, the Parmesan, and mix well, divide the dough into 3 or 4 parts and form oval patties.
Beat the egg in a dish with a fork, coat the crostini, then coat them in breadcrumbs.
Cook in the pan with a drizzle of oil, turning them over low heat and with a lid.
Wash the mushrooms and cook them in a pan with oil and a clove of garlic if you prefer, season the crostini, add the cheese and speck.
Melt the cheese by cooking for a few minutes with the lid closed.
Bon appétit
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