Mushroom Crostini

I’m always on the look out for a tasty new appetizer.  Crostini in general are one of my very favorite options.  They are simple, delicious, and can be made with lots of different toppings or spreads.  If you are a fan of mushrooms, you will love these.  The spread is essentially a mixture of mushrooms, garlic and herbs.  I used a combination of baby bella and button mushrooms, but you can use whatever types you prefer.  I didn’t try it this time around but I think these would be fantastic spread with a thin layer of goat cheese or some other soft, spreadable cheese beneath the mushroom spread.

Mushroom Crostini
Printer-Friendly Version

For the crostini:
24 thin slices baguette or other crusty bread
Olive oil
1-2 cloves garlic, halved

For the mushroom spread:
3-4 tbsp. olive oil, divided
1 lb. mushrooms, any combination, roughly chopped
2-3 cloves garlic, minced
1 tbsp. fresh parsley, minced
2 tsp. fresh thyme leaves
½ tsp. fresh rosemary, minced
1 tsp. coarse salt
Freshly ground pepper, to taste

Preheat the oven to 350˚ F.  To make the crostini, place baguette slices in a single layer on a baking sheet.  Lightly brush each slice of bread with olive oil.  Bake 15-20 minutes, until golden and crisp.  Once the bread slices have cooled enough to handle, rub each crostini with the cut side of a garlic clove.  Set aside.

To make the mushroom spread, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.  Add the chopped mushrooms and cook, stirring occasionally, until lightly browned and almost all of the liquid has evaporated, about 10 minutes.  Mix in the garlic, parsley, thyme, rosemary and salt, cooking 1-2 more minutes, until fragrant.

Transfer the mixture to a food processor with the feed tube open to vent steam.  Process until finely ground.  With the processor running, add the remaining 2-3 tablespoons of olive oil, until the mixture is smooth and spreadable.  Adjust seasoning with salt and pepper to taste.

Spread each piece of bread with a thin layer of the mushroom mixture, transfer to a platter and serve.

Source: adapted from Williams Sonoma

19 Responses

  1. These sounds delicious! Something I would totally love!

  2. Oooooooh, I love crostini, too. Your recipe is a must-try! Yum! 🙂

  3. i bet that would be delicious with some crumbled cheese or grated parmesan on top!

  4. Annie, LOVE your blog! I found your site through Bobbi &Mike’s blog post! Great photos of you. Are you sure you don’t want to write a cook book, rather than finish your residency? Just kidding ; )

  5. These look incredible. I love mushroom anything so I will have to make those very soon!

  6. Thanking Bobbi for pointing me towards your wonderful blog! I’ll visit often! 🙂

  7. I love mushrooms! Perfect for a wedding shower I am cooking for in a few weeks. Thanks!

  8. Reminds me of my last holiday too Italy, I ae this almost everyday xx

  9. Gorgeous photo, they look delicious! I love how the mixture of mushrooms makes it look sort of like a mock pate. Thanks for sharing.
    – Brittany

  10. Oh! I think you are right. Goat cheese with this would be fantastic!

  11. I must try these.

  12. This is a wonderful idea! I love mushrooms. They look great. 🙂


  13. What a nice spread!

  14. I love unusual crostini toppers. These look great!

  15. I can taste these! Wow – I have to bookmark this one

  16. These look fabulous — consider it printed out and coming soon to a kitchen near me!

  17. just made these for a graduation party and they were a hit! I added a layer of goat cheese under the mushroom layer and it added the perfect balance! thanks for the great recipe!

  18. Hi, I made these tonight and they were really tasty! I think I might try it with the layer of goat cheese, too. Thank you for such an inspirational blog! I plan on trying a majority of your recipes, and you photography has got me itching to find my artistic eye again. Thank you!

  19. This is great, and I just tried a variation that turned out delish. I mixed the mushroom spread ingredients with a cream cheese block, diced onion, and an egg yolk. Crostini is also one of my favorite appetizers to have, as well.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: