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Mushroom Crostini with Whipped Goat Cheese on a plate.
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Mushroom Crostini with Whipped Goat Cheese

Crunchy and creamy with a hint of lemon, Mushroom Crostini with Whipped Goat Cheese makes a delicious appetizer or main as part of a meze or grazing platter your family and guests will love. This recipe is vegetarian.
Course Appetizer, Snack
Cuisine American, Italian
Keyword Goat Cheese Crostini, Mushroom Crostini
Prep Time 15 minutes
Cook Time 15 minutes
Assemble 15 minutes
Total Time 45 minutes
Servings 18 Pieces
Calories 83kcal
Author Traci York | Vanilla And Bean

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.

Notes

Mushrooms: If oyster mushrooms aren't available try all crimini. I like to use a mix of crimini and oyster. However, the price of wild mushrooms have increased quite a bit lately. Feel free to use all cremini in this recipe. 
Make Ahead: The mushrooms can be seared up to two days ahead of when needed and the whipped goat cheese up to five days. Store both in the refrigerator in a lidded containers.

Nutrition

Serving: 1Crostini | Calories: 83kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 120mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg