Wine Roasted Mushroom Crostini

These easy crostini with wine soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.

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It’s Monday! Oh, goody.

Actually, my Monday was better than usual today. I got an admission offer from an Ivy League grad school (WOOT) and got to go home early from work. Also, I  made doughnuts last night that I have eaten twice today: as breakfast and as an afternoon snack. (No shame). Overall, best Monday I’ve had in awhile.

ALSO, I get to tell you about these super-spectacular mushroom crostini!

This book is amazing not only for the inspirational recipes and photography, but because each section is jam-packed with information about Italian cooking, traditions, and tips on how to use different ingredients. Find instructions on how to enter at the end of the post! Because right now, I have to tell you about these crostini.

You might know that I’m totally obsessed with crostini. Actually, I think I’m 75% obsessed with the bread and 25% obsessed with the snazzy toppings you can use. Whatever that says about me. (Bread RULES).

This is my absolute favorite way to cook mushrooms, and a bit of cold goat cheese lends a great, tangy kick to the sweet and earthy notes of the mushrooms. Plus, you get to cook with wine. Which is always a win. Bottom line: you should make this. It will add a whole lot of awesome to your life.

Now, back to the giveaway!

THIS GIVEAWAY IS NOW CLOSED. Thanks to all who entered, and congratulations to Ellie, who will receive a copy of Italian, Slow and Savory!

Wine Roasted Mushroom Crostini

• Author: Jessie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3-4 servings 1x
• Category: Appetizers
• Cuisine: American
• Diet: Vegetarian

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Description

These easy crostini with wine-soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.

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Ingredients

Scale 1x2x3x

For the Crostini:

• 10 baguette slices
• 2 Tablespoon extra virgin olive oil

For the Mushrooms:

• 1 teaspoon extra virgin olive oil
• 8 ounces white button or baby portobello mushrooms, sliced thick
• 3 sprigs fresh thyme
• 1 clove garlic, minced
• ½ cup red wine (I used a cabernet sauvignon)
• 2 Tablespoon balsamic vinegar
• salt and pepper to taste

For the Cheese Spread:

• 2 Tablespoon goat cheese
• 1 Tablespoon ricotta cheese
• 1 teaspoon fresh parsley, chopped, plus extra for garnish
• 1 teaspoon extra virgin olive oil

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Instructions

1. Place baguette slices on a baking sheet and drizzle with olive oil. Bake at 350 for 8-10 minutes or until bread is crisp and lightly browned.
2. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to reduce.
3. Add wine and balsamic vinegar to mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup: you can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.
4. In a small bowl, combine all ingredients for the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.

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