Mini Cheese and Mushroom Frittata Crostini Bites

1.Preheat the oven to 175°C (350°F). Lightly grease a standard 12-cup muffin tin.

2.Prepare the frittata base: In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, chives, salt, and pepper until well combined and slightly frothy.

3.Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full. Bake for 15-18 minutes, or until the frittatas are set, lightly golden, and spring back when lightly touched. Remove from the oven and allow to cool slightly before carefully removing them from the tin.

4.While the frittatas bake, prepare the crostini. Brush both sides of the baguette slices with olive oil. Place them on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden and crisp. Set aside.

5.Prepare the mushroom topping: Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their liquid and start to brown.

6.Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant. Stir in the dried thyme, and season with salt and pepper. Remove from heat.

7.To assemble the crostini, place one mini frittata on top of each toasted baguette slice. Top the frittata with a spoonful of the sautéed mushroom mixture.

8.Sprinkle a generous pinch of shredded Gruyère or cheddar cheese over the mushrooms and frittata.

9.Return the assembled crostini to the baking sheet and place them back in the oven for 3-5 minutes, or until the cheese is melted and bubbly. Alternatively, use the broiler for 1-2 minutes, watching carefully to prevent burning.

10.Garnish immediately with chopped fresh parsley and serve warm as tapas or party appetizers.