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
Description
These easy crostini with wine-soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.
Ingredients
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
Instructions
- 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.
Nutrition
- 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
Rachel
I love pizza. It's too perfect.
Andrea
My favorite Italian dish is Vitello tonnato, and leftovers are great on crostini!
Debbie
Anything covered with "Naked Tomato Sauce" via Smitten Kitchen. Excellent!
shanbogen
If I liked mushrooms I feel like I would really want to eat that, it looks great.
My favorite Italian dish that I've had was a special of Chilean sea bass in orange cream sauce at a restaurant near my home. I'm not sure if it's common at all in Italian cooking, but it was one of the best things I've tasted in my life.
T
I also followed you on facebook and Twitter.
T
I love chicken vesuvio!
Kari
This looks divine! Also, your photographs are beautiful! What type of lens do you use?
Jessie
Thank you so much! I shot these with a Canon 50mm/2.8 lens. I've had it since Christmas and I love it! I try to use a low ISO and keep the f-stop between 2.8 and 3.5.
I also talk more about my photography gear on my FAQ section (under the "About" tab on the menu) and my Photography section (under the "resources" tab).
leesie
My favorite is a spicy sausage and shrimp pasta my mother makes. I can never quite make it as good as she does. It's the ultimate cold weather dish!
Annette
I followed Life As A Strawberry on Twitter.
Annette
I liked Life As A Strawberry on Facebook.
Annette
My favorite Italian dish is Tuscan vegetable soup.
Meryl
Linguine and Clam Sauce.
Louis
Vegetarian Lasagne.
Susan Duquette
Love your crostini recipe,will make asap. Congrats on grad school acceptance.Canadian fan and also breadaholic .
elliesouthworth
My mom makes an incredible chicken parmesan using her homemade sauce that is to die for! My family makes gnocchi every Christmas which is another favorite. We make ours with ricotta and serve it with my mom's same homemade sauce.
Jax
I would say mine is my daddy's homemade chicken Marsala... YUUUUMMMMYYYY!!!! Love Italian good all around, it's kinda my go too ALL the time