Glorious Twelfth Black Pudding and Mushroom Crostini

Ingredients

• •1/2 baguette, sliced into 1/2-inch thick rounds
• •oz black pudding, casing removed and crumbled
• •oz mixed wild mushrooms (e.g., cremini, shiitake), finely chopped
• •tbsp unsalted butter
• •small shallot, finely minced
• •tsp fresh thyme leaves
• •tbsp redcurrant jelly
• •Salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5 minutes
2. 2minutes until golden and crisp.
3. 3In a skillet over medium heat, melt the butter and sauté the minced shallot until softened, about 2 minutes. Add the chopped mushrooms and thyme, cooking until the mushrooms have released their liquid and are lightly browned.
4. 4Add the crumbled black pudding to the skillet and cook for 3 minutes
5. 5minutes, breaking it up with a spoon, until it is heated through and slightly crispy. Season the mixture with salt and pepper.
6. 6To assemble, spoon a generous amount of the black pudding and mushroom mixture onto each toasted crostini. Top each with a small dollop of redcurrant jelly.