1 large French stick or Italian baton
Extra Virgin Olive oil
2-3 large, garlic cloves, peeled and halved length-ways
FOR THE TOPPING
20 white anchovies (Boquerones)
1 cup Cashel Blue Cheese - or any other mild, creamy blue cheese
1/4 cup sour cream
2 large handful wild mushrooms - I used Shiitake
Good knob unsalted butter
Few sprigs fresh thyme leaves
10 thin slices Bresaola
Salt + freshly ground black pepper
Lemon olive oil (optional)
Preheat oven to 180˚C/350˚F.
Line 2 baking sheets with non-stick baking parchment.
Slice bread stick into 1-2 cm slices on an angle.
Rub each piece with the cut garlic and brush with a little olive oil.
Heat a cast iron griddle pan until smoking. Grill each piece of bread until char lines appear on first side, then flip over and toast for a further 30 seconds. Repeat with all bread. Set aside.
Lie Bresaola slices on the baking trays and bake until crisp. This will take about 12-15 minutes. Keep an eye on them as they can go from un-crisped to very crisp very quickly. Remove and set on paper towel.
Heat 1 tbsp olive oil in a large frying pan. Add mushrooms along with thyme leaves, sauté for 3-4 minutes then add a good knob of better and season to taste with salt and freshly ground black pepper. Drain on paper towel.
Add 3/4 cup blue cheese and sour cream to a bowl and mix until a smooth paste.
Too assemble crostini, spread blue cheese topping on toasted bread slices, crumble the remaining left over blue cheese amongst the 10 pieces then top each slice a few cooked mushrooms, 2 anchovies and a slice of crisp beef.
Arrange on a serving board or platter with a drizzle of lemon olive oil (optional)