These easy crostini with wine soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.
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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Category: Appetizers
- Cuisine: American
- Diet: Vegetarian
These easy crostini with wine-soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.
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
- 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.
- 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.
- 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.
- 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.
- Serving Size:
- Calories: 356
- Sugar: 2.9 g
- Sodium: 1444 mg
- Fat: 26.7 g
- Carbohydrates: 7.4 g
- Protein: 15.7 g
- Cholesterol: 40.6 mg
Keywords: appetizer, crostini, entertaining
Can u serve this at room temp?
Team Life As A Strawberry
Hi Katie - Yes! That is what makes these crostini perfect for entertaining. I recommend assembling them as close as possible to when you'll be eating them to be sure the baguette doesn't get too soft.
I'm a lasagna girl!
I am salivating! Wine Roasted Mushrooms won me over, then the goat cheese pushed me over the top! Thanks for sharing this lovely recipe...
I follow you on facebook. You have awesome photos and some great recipes. My favorite Italian dish is margherita pizza (which I only make in the summer with tomatoes and basil from my garden)!