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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mushroom Crostini Cooking View

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
Yield: 24 servings

Ingredients

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

Cooking View

Directions

  • 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

  • http://cookiesandcups.blogspot.com shelly (cookies and cups)

    These sounds delicious! Something I would totally love!

  • http://kattyskitchen.wordpress.com Katty

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

  • http://rachelsmiles.wordpress.com RachelSmiles

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

  • http://www.marniestyle.blogspot.com Mary Dunlap

    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 ; )

  • http://susikochenundbacken.blogspot.com/ Susi

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

  • http://romeoandmaeblog.com/ Jennifer O.

    Thanking Bobbi for pointing me towards your wonderful blog! I’ll visit often! :)

  • http://www.thesingledish.com Heather @ (The Single Dish)

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

  • http://stomachrumblingsteenagefumblings.blogspot.com/ Louise

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

  • http://blog.mushrooms.ca Mushrooms Canada

    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

  • The Cooking Bride

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

  • http://mamaksblog.blogspot.com Bonnie

    I must try these.

  • http://www.j3nn.net Jenn

    This is a wonderful idea! I love mushrooms. They look great. :)

    Jenn

  • http://www.cheycancook.blogpspot.com Cheryl Cormier

    What a nice spread!

  • http://appetiteforconversation.blogspot.com Appetite for Conversation

    I love unusual crostini toppers. These look great!

  • http://www.jamandclottedcream.co.uk beth

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

  • http://www.themarmeladegypsy.blogspot.com jeanie

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

  • Donna

    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!

  • Lesley

    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!

  • http://www.fortyninefiftyone.blogspot.com Amibeth

    I made these recently and they were SO good! I was running really short on time so I used garlic olive oil instead of taking the time to rub the garlic clove on each crostini… it was still delish but next time I’ll do it that way. I also spread some goat cheese under the mushroom layer and it went very well together. Thanks again Annie! People are starting to think I’m super fancy when I bring food to parties, hehe. ;)

  • Kim

    I made these recently for a meet-up and they were delicious. I will make them again this coming weekend for a Halloween party and this time I will add some goat cheese on the crostini.