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Mushroom and Cheese Crostini

If you need a simple, incredibly tasty, and versatile dish, look no further than a crostini. Whether you want to go savory or sweet, a crostini makes a fantastic base for an appetizer. These crispy little bread slices also work great accompanying a dip. Though tons of different toppings options exist, my all-time favorite combination is mushrooms and some sort of cheese spread. For this batch I utilized cremini, oyster, and birch mushrooms, along with fromage blanc cheese. The results were spectacular and I highly recommend this combination. Enjoy!

Mushroom and Cheese Crostini
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Makes 6 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes


*Half a loaf of french bread, sliced and crisped into crostinis

*16 ounces mixed mushrooms, sliced (cremini, oyster, button, portobello, etc.)

*2 tablespoons olive oil

*1/4 cup fresh herbs of choice, I used thyme and chive

*1/2 teaspoon sea salt

*1/2 teaspoon pepper

*1 tablespoon butter

*4 oz spreadable cheese (goat cheese, cream cheese, fromage blanc)

*Chives, chopped, for garnish

Preparation of Crostini:

*Preheat oven to 450F.

*Slice the baguette into 1/2 inch pieces, cutting them at an angle to create more surface area.

*Brush both sides of the slices with olive oil and place in a single layer on a baking sheet.

*Bake for 6 minutes or until the bread is lightly browned, watch closely at the end so they don’t burn.

*Remove from oven and place slices on a wire rack to cool.


*In a sauté pan heat the olive oil over medium heat. Toss in the mushrooms and cook for 2 minutes, stirring frequently.

*Add the herbs, salt, and pepper, cooking for about 4 minutes. Stir occasionally until mushrooms are browned and liquid is evaporated.

*Add the tablespoon of butter and let melt, stirring to coat, then take the pan off heat and allow to cool for 3 minutes.

*Taste and add more salt or pepper if desired.

*Spread cheese on crostini, add mushrooms, and sprinkle with chive to finish.

*Serve immediately and enjoy!

Recipe Creator - Alina Gersib


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