An easy recipe for mushroom crostini that is always a hit at any gathering. Serve warm or cold with mushrooms of your choice. Ready in less than 30 minutes!
Save time and make some of the prep ahead. This recipe yields 24 pieces.
How to make mushroom crostini
Ingredients you’ll need:
- Mushrooms
- Baguette
- Fresh parsley
- Soy sauce - low sodium preferably
- Rosemary and thyme
- Unsalted butter - when using salted butter, reduce the quantity of salt
- Garlic cloves
- Goat cheese
- Salt
Tools you’ll need:
- Skillet/frying pan
- Spatula or wooden spoon
- Cutting board and knife
- Baking tray/cookie pan
- Measuring spoons
Process:
For homemade crostini - you need to slice the baguette and toast it in the oven. Now, you can brush it with olive oil but in this case it does not really matter.
For the main topping - saute sliced mushrooms in olive oil. Add herbs and salt and a a splash of soy sauce. This will take about 10 minutes. Sometimes the mushrooms might look dry so instead of adding more oil, add a splash of water. At last add pressed garlic and butter. Set aside.
To assemble mushroom crostini - take toasted baguette, top it with a thin slice of goat cheese, next add a generous teaspoon of mushrooms and sprinkle with chives.
Other delicious ideas
You can make so many different crostini appetizers. The options are limitless, and it is up to you what you use.
The base layer is usually some kind of a spread whether it be simply cream cheese or some kind of spreadable goat cheese, ricotta, red or green pesto. Like in this prosciutto crostini recipe.
The middle part (or another layer of topping) should be flavorful enough and can literally be anything you like as long as it works well with the rest of the ingredients.
Smoked salmon works well with cream cheese, lemon, dill & chives. For this recipe you need minimal cutting. All it takes is assembling everything together and you get beautiful and tasty smoked salmon crostini.
Spanish chorizo goes well with mayo, mustard, boiled eggs and pickles. A simple assembling and securing everything with a toothpick and you are ready to serve tasty chorizo crostini bites.
Make ahead
The mushroom topping can be prepared a day in advance and kept in an airtight container in the fridge. The following day, you will need to reheat it just so the butter melts. It does not have to be piping hot.
Crostini can also be made in advance.
Assembling these mushroom appetizers, it is best to do it shortly before serving. You can assemble them 1-2 hours before serving if needed but you must cover them with a plastic wrap and refrigerate.
Note that the butter will solidify in the fridge so don’t use more than in the recipe. I would recommend preparing the topping ahead and then re-heating before serving to avoid this.
Storage
Store any leftovers covered in plastic wrap and refrigerated. They will be good until the following day, they just might soften a bit.
How to toast crostini?
Oven - This usually takes about 10 minutes but you need to keep an eye on them. Fresh baguette will take more to cook than a day (or two) old bread. In general, count with 10-12 minutes and it should not take more than 15 minutes though!
Stovetop - Yes. It is possible and you need to babysit the bread and turn it over once the bottoms are golden brown so that the tops can get nice and toasty. This does not require any oil!
Toaster - Did you know you can make toasted crostini in a toaster? Simply slice the baguette, throw the slices in (as many as you can fit at once) and toast. This takes some trial and error as every toaster is different. 2-3 minutes should be plenty for a batch.
Possible substitutions
Goat cheese - Use either fresh goat cheese log or President goat cheese la buche (this is what I used. It has a creamy texture inside). Cream cheese is also an option but not so flavorful.
White or brown button mushrooms are great choices. Portobello is also good. You can also try with wild mushrooms.
Rosemary and thyme are the best herbs for this recipe. You can use only one type but don’t substitute with others. These 2 work the best.
Fresh garlic is a must!
I am using unsalted butter because that is what I always have on hand. If you have the salted version, go ahead and use it. But, reduce the quantity of salt and add only at the very end if needed.
More tasty appetizers you could try
- Garlic Jalapeno Dip - An easy recipe that tastes so good.
- Spinach Artichoke Dip - Double the crostini recipe and serve half of them with this warm appetizer made in slow cooker.
- Caprese Salad Bites - Fresh mozzarella, basil and tomatoes are the stars of these easy bites!
- Feta Stuffed Mushrooms - Another easy appetizer with mushrooms.
- Mini Cucumber Sandwiches - Refreshing finger food.
Mushroom Crostini
Ingredients
- 1 French baguette (sliced, see note 1)
- 11 ounces button mushrooms (320 grams, quartered and sliced, see note 2)
- 2 tablespoon olive oil (30 milliliters, see note 3)
- ½ teaspoon dry thyme
- ½ teaspoon dry rosemary
- ½ teaspoon salt (or to taste, see note 4)
- 2 teaspoons low-sodium soy sauce
- black pepper (to taste)
- 7 ounce goat cheese log (180 grams see note 5)
- 4 garlic cloves (peeled & pressed)
- 2 tablespoons butter (30 grams)
- ¼ cup fresh parsley (finely chopped)
Instructions
- Preheat oven to 400 Fahrenheit/200 Celsius.
- Place sliced baguette onto a baking sheet (9x13 inch/22x33 centimeter or larger) and bake until crispy and golden brown around the edges, about 10 minutes (see note 6).
- Meanwhile: In a skillet/frying pan, heat the oil. Add sliced mushrooms and saute fo 5 minutes on medium-high, stirring occasionally. Next, add thyme, rosemary, salt and soy sauce and cook until the mushrooms are soft, about 4 minutes.
- Throw in pressed garlic and cook until it releases aroma, about a minute. Turn off the heat and stir in parsley and butter. The butter should melt but if it doesn’t return to heat.
- To assemble: Place a very thin slice of goat cheese onto crostini and top with mushroom mixture.
- Enjoy!
Notes
- I used a 19-inch/48-centimeter long baguette, about 7 ounces/220 grams in weight. Cut it into ¼-inch/1-centimeter slices.
- You can use slightly more mushrooms but not less! Button, portobello, cremini or wild mushrooms will all work great here.
- I highly recommend using olive oil here but if you don’t have it on hand use vegetable, sunflower or other mild tasting oil.
- Adjust the quantity of salt only at the end.
- Either the President brand or other.
- The time can vary slightly depending on the thickness of the slices, on your oven as well as the freshness of the bread. A fresh bread takes longer to crips up than a day or two old. Count with 9-13 minutes but it should not go over 15 minutes!
- Mushroom topping as well as toasted bread can be prepared in advance.
- Mushroom topping will need to be reheated if you see that the solidified butter formed crystals like pieces.
Lily says
I’ve made your mushroom crostini and it is a favorite. Everyone loved it and couldn’t get enough!
Julia says
That is so good to hear, Lily. Thanks for your feedback!