Sunday Supper…Crostini & Soup

As you can tell I have a real love affair with food and mood.  I love to experience things to the fullest, and the right atmosphere plays a big part.

Wild Mushroom and Blue Cheese Crostini

Here's what you'll need to make this delicious meal:

2 tablespoons extra-virgin olive oil

1/2 pound wild mushrooms, thinly sliced

1/2 pound cultivated mushrooms, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh mint

Salt and freshly ground black pepper

1 cup coarsely grated fontina cheese

1/2 cup crumbled Gorgonzola cheese

12 slices coarse-textured country-style bread

2 garlic cloves, peeled

2 tablespoons lemon juice, for drizzling

Whole leaves of fresh flat-leaf parsley, for garnish

Over medium-high heat, heat the olive oil in a large skillet. Add the mushrooms and cook for 7 to 10 minutes until golden and the liquids have evaporated, stirring occasionally.

Add the parsley, thyme and mint. Toss the herbs together. Season the herbs and mushrooms with salt and pepper. Remove the ingredients from the heat, let cool and add both cheeses. Toss together well.

Preheat the broiler. Toast or grill the country-style bread and lightly rub each side of the toast with garlic. Place the mushroom-cheese mixture on top of the toasts. Place the toasts on a baking sheet in a single layer and broil until the cheese is melted, about 1 minute.

Transfer the toast to a platter and drizzle with the lemon juice. Garnish with parsley leaves and serve immediately.

Oven Roasted Butternut Squash Soup with Greek Yogurt

Here’s what you’ll need to make this delicious meal:

2 medium butternut squash

drizzle of olive oil

Kosher Salt and Pepper to taste

2 cups chicken stock

1/2 cup Greek-style yogurt (strained)

Heavy cream for garnish

Preheat oven to 375. Cut butternut squash in half and scrape out seeds. Brush cut sides with olive oil and sprinkle with Kosher salt and pepper. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots. Roast for 45 minutes. Remove from the oven and allow to cool.

When the squash is cool enough to handle, scoop the soft flesh from the shells - you should have about 4-5 cups. Place the squash in a blender with chicken stock and Greek-style yogurt and puree the ingredients. Add more or less chicken stock to adjust the finished thickness of your soup. Taste for seasoning and adjust if necessary. Soup can be served hot or cold. Garnish with a dribble of heavy cream and chopped chives.

I'm ready to settle in and dig in.  That roasted butternut squash soup looks divine and the mushroom crostini is the perfect accompaniment.  Yum, yum.  What do you think?  It's your turn.  Let's Talk!

Photos Courtesy of This Is Glamorous, Linen & Lavender, Butteryum, House Beautiful, Belgian Pearls, Decor de Provence, Chic Provence and Coco + Kelley. Recipes Courtesy of House Beautiful and Butteryum.