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I’m always on the lookout for new munchies to dazzle my friends when I have them over for drinks or when I need to bring something for a picnic. When I was flipping through the new and updated version of Julie Van Rosendaal’s bestseller Grazing: A Healthier Approach to Snacks and Finger Foods, I found so many yummy sounding recipes I can’t wait to try.
Whether you are looking for a healthy snack or a gourmet appetizer for a party, Grazing is chock full of mini snacks and finger food recipes! I thought I’d give you guys a little peek at the delicious recipes in this revised and updated version of Grazing. Here ya go! Enjoy.

Balsamic Mushroom Crostini

1 thin baguette, sliced diagonally about 1/4 inch thick (you’ll need only 20 or so slices)
1 large clove garlic, cut in half lengthwise
1 Tbsp olive or canola oil
1 Tbsp butter
6 cups sliced fresh mushrooms—button, portobello, shiitake, or a combination
1/3 cup dried cranberries or chopped dried cherries
2 Tbsp balsamic vinegar or red wine
1 Tbsp chopped fresh rosemary or thyme
salt and pepper to taste
1/2–1 cup grated aged Gouda, Asiago, fontina, or old white cheddar cheese

Preheat oven to 400°F.
Place baguette slices on a baking sheet (if you like, brush them lightly with olive oil before baking) and toast in the oven for about 10 minutes, until barely golden. Remove from the oven and rub each with a cut clove of garlic.
Heat the oil and butter in a large frying pan set over medium-high heat. When the foam subsides, cook the mushrooms, stirring occasionally, until the moisture has evaporated. Continue to cook until the mushrooms are golden. Add the cranberries, balsamic vinegar, and rosemary and cook for another minute, until the liquid has evaporated. Season with salt and pepper.
Spoon the hot mixture onto toasts and sprinkle with cheese. Return to the oven for 5 minutes, until the cheese melts.

Makes about 20 crostini.