Crunchy and creamy with a hint of lemon, Mushroom Crostini with Whipped Goat Cheese makes a beautiful appetizer or part of a meze board your family will love. It’s make ahead ready, brimming with creamy, chewy and crunchy texture with tangy flavor! This recipe is vegetarian.
Versatile Mushroom Crostini
Snack, side or appetizer, mushroom crostini is such a delight! I find them especially satisfying for a light supper paired with nuts, seasonal fruit, olive tapenade and a favorite red wine like Cabernet Sauvignon or Prosecco bubbly.
This mushroom crostini recipe calls for king oyster mushrooms so if going for a wild mushroom crostini, use all oyster. They’re mild in flavor and have a tender, almost meaty texture. They’re easy to work with too and can be found in a well stocked grocery.
However, oyster mushrooms can be expensive, so for a more economical mushroom crostini, opt for a mix of oyster and crimini mushrooms or all crimini mushrooms if desired.
At a Glance: How to Make Mushroom Crostini
Simple to whip up, the mushrooms and whipped goat cheese can be made ahead and rested in the fridge. When ready, bake the sliced baguette and assemble the crostini.
- First, slice the baguette and brush with olive oil. Bake.
- Second, saute the mushrooms. Add garlic, wine and parsley.
- Next, whirl the goat and cream cheese with herbs in a food processor.
- Last, assemble the crostini and enjoy at room temperature.
If the goat cheese was made ahead and rested in the fridge, give it a bit of time to come to room temperature to soften. Use a fork to stir the goat cheese to help loosen it up.
for a lighter, dairy free crostini, try my garlicky and salty olive artichoke crostini. it’s make ahead ready too!
Traci’s Tips
- If more herby goodness is desired in the whipped goat cheese, feel free to add more to taste. A combination of rosemary and thyme is quite nice.
- Make ahead: The mushrooms can be made up to two days in advance. Whipped goat cheese, up to a week in advance. Store in the fridge until ready to assemble the mushroom crostini.
Mushroom Crostini with Whipped Goat Cheese
Ingredients
- 1 Sourdough Baguette sliced into about 18 pieces
- 2 Tbs Extra Virgin Olive Oil + more for brushing the crostini
- 12 oz (340g) King Oyster Mushrooms or a mix of oyster and crimini, ends trimmed and rough chopped into small pieces.
- 1 1/2 tsp Minced Garlic
- 3 Tbs White Wine dry vermouth or white wine
- 2 tsp Fresh Parsley chopped and divided
- 4 oz (113g) Goat Cheese
- 3 Tbs Cream Cheese
- 1 tsp Fresh Rosemary or Thyme finely chopped
- 1 tsp Lemon Juice
- Sea Salt and Fresh Ground Pepper
Instructions
- Preheat oven to 350F (180C). Line a sheet pan with parchment paper and set aside.
Prepare the Baguette:
- Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.
Cook the Mushrooms:
- In a large nonstick pan, heat the olive oil on medium high until shimmering. Add the mushrooms in an even layer and allow to sear without stirring for 3-4 minutes. When golden, flip and toss mushrooms every 3-4 minutes up to 10 minutes reducing heat as needed to prevent scorching making sure all sides are golden. Reduce heat to low, toss in the garlic and stir about 30 seconds. Add the wine to deglaze the pan. It will steam, bubble and cook down quickly. Remove the mushrooms from heat and toss with 1 tsp of parsley. Set aside.
Make the Whipped Goat Cheese:
- In the bowl of a food processor, add the goat cheese, cream cheese, rosemary and lemon juice. Process until whipped smooth and light. About one minute. Set aside.
Putting the Crostini Together:
- Spread whipped cheese on the cooled crostini, top with a spoonful of mushrooms, a sprinkle of remaining parsley, a pinch of salt and a few grinds of pepper. Serve at room temperature.
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