Mushroom crostini make for the perfect easy appetizer to serve at your next party or get-together. These bite-sized toasts are topped with flavorful mushrooms and cheese for a sophisticated treat your guests will love. The combination of crunchy, toasted bread and savory mushroom topping makes these an elegant yet easy appetizer for any occasion.
What is Crostini?
Crostini are small slices of toasted or grilled bread that are served as an appetizer in Italian cuisine. The Italian word crostini literally means “little toasts.” Traditionally, crostini are rubbed with garlic and olive oil or topped with spreads like liver pâté before being toasted to crunchy perfection.
These crisp little toasts make a perfect base for all kinds of delicious toppings, from jams and cheeses to meat and vegetables. Crostini are often served as an appetizer before a meal. Their small size and versatility also make them fantastic party food.
Why Make Mushroom Crostini
Mushroom crostini make for a crowd-pleasing appetizer or party food for several reasons:
- Easy to make – Crostini involve just toasting bread and adding simple toppings. Mushroom crostini are ready in minutes.
- Customizable – The toasts can be topped with any kind of mushroom you like. Mix and match for variety.
- Sophisticated flavor – Sautéed mushrooms add an earthy, savory quality that enhances the crunchy toast.
- Visually appealing – The toast points topped with mushrooms and cheese make an elegant passed appetizer.
- Universally enjoyed – Who doesn’t love a flavorful mushroom topping? Great for serving to a group.
- Can be made ahead – Assemble the toasts up to a day ahead so you’re ready when guests arrive.
No matter the season or occasion, mushroom crostini are sure to be a hit at your gathering or party!
How to Make Mushroom Crostini
Mushroom crostini are easy to prepare. Here is a simple recipe:
- 1 baguette loaf, sliced into 1/2 inch slices
- 3 tablespoons olive oil
- 8 ounces mushrooms (button, cremini, shiitake), sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 sprigs thyme, leaves removed and chopped
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or Parmesan (optional)
- Toast the bread: Brush bread slices with olive oil on both sides. Toast in the oven at 400°F for 5-10 minutes until golden brown and crispy.
- Sauté the mushrooms: In a skillet, heat butter and olive oil over medium heat. Add mushrooms and sauté 5 minutes. Add garlic and thyme, sauté 2 more minutes. Season with salt and pepper.
- Top the crostini: Spread mushroom mixture evenly over the toasted bread slices. Top with shredded mozzarella or Parmesan cheese if desired.
- Bake or broil (optional): Place crostini on a baking sheet and bake at 400°F for 5 minutes to melt the cheese. You can also broil for 2-3 minutes.
- Serve and enjoy! Arrange beautifully on a platter and serve the mushroom crostini immediately while hot and crispy.
- Use any bread you like – baguette, ciabatta, sourdough are all great options.
- Get creative with the mushrooms – try oyster, porcini, chanterelle, or a mix.
- Add fresh herbs like parsley, chives or dill to brighten up the flavor.
- Drizzle with truffle oil or balsamic glaze before serving for extra flair.
- Swap out the cheese – goat cheese, brie, gorgonzola, or ricotta spread are delicious too.
Serving Suggestions and Pairings
Mushroom crostini shine as an easy passed appetizer or additions to a cheese board. Here are some serving ideas:
- For cocktails – Pass mushroom crostini on trays along with drinks before dinner. The bitesize portions work perfectly with cocktails in hand.
- As a starter – Serve as the first course or starter before serving soup or salad.
- On a buffet – Arrange mushroom crostini on a tiered platter among other appetizers and finger foods on a buffet spread.
- With cheeses – Place crostini on a cheese board with wine, grapes, nuts, and cured meats for a sampler platter.
- For brunch – The earthy mushrooms pair well with bubbly mimosas or bloody marys at brunch gatherings.
Pair mushroom crostini with a variety of cheeses, cured meats, olives, roasted vegetables, and fresh greens for a full appetizer spread. For wine pairings, an unoaked Chardonnay, Sauvignon Blanc or Pinot Noir make excellent choices with the rich mushroom topping.
Mushroom Crostini Recipes to Try
The simple base of toasted bread and sautéed mushrooms can be expanded and embellished in lots of tasty ways. Get creative with these recipe ideas:
Brie and Mushroom
Top crostini with brie cheese, sautéed mushrooms, and fresh thyme. Bake until cheese is melted and bubbly.
Wild Mushroom Ragout
Make a wild mushroom ragout, mixed with shallots, Madeira wine, and Parmesan. Spoon over toasted bread.
Hummus and Mushroom
Spread hummus on toasts and top with sautéed mushrooms, feta, and a drizzle of olive oil and lemon.
Top crostini with tomatoes, mozzarella, avocado, mushrooms, basil, and balsamic reduction.
Goat Cheese and Truffle
Spread goat cheese on toasts, top with mushrooms, arugula, and shaved Parmesan. Drizzle with truffle oil.
Make a pesto with mushrooms, walnuts, garlic, parsley, olive oil, lemon, and Parmesan. Top crostini.
Mushroom and Caramelized Onion
Caramelize onions in balsamic vinegar and butter. Add mushrooms. Top crostini with blue cheese crumbles.
Mix and match your favorite flavors to come up with your own signature mushroom crostini recipes!
Frequently Asked Questions
1. What kind of bread can I use?
Crunchy French baguettes or Italian ciabatta work great. Whole wheat, sourdough, or gluten-free bread can also be used.
2. Can I prepare crostini ahead of time?
Yes! Toast the bread up to a day ahead. Store at room temperature. Prepare mushroom topping and refrigerate. Assemble and bake crostini right before serving.
3. What other toppings go well with crostini?
Get creative with ricotta, goat cheese, tapenade, caramelized onions, roasted peppers, artichoke hearts, prosciutto, fig jam, etc.
4. How long will the crostini keep after baking?
Baked crostini are best consumed within the same day for crispiness. Leftovers can be refrigerated in an airtight container for 2-3 days. Reheat briefly before serving.