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    Home » Recipes » Appetizers

    Wine Roasted Mushroom Crostini

    Published: Feb 11, 2013 · Last Updated: Nov 19, 2022

    Jump to Recipe

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

    Close up of a crostini topped with cheese spread, roasted mushrooms, and fresh parsley on a light surface. this recipe

    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.

    Several crostini on a white plate, topped with cheese and mushrooms and garnished with fresh parsley.

    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.

    Close up of roasted mushrooms on top of a piece of crostini, topped with fresh parsley.

    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).

    Crostini topped with cheese spread and roasted mushrooms.

    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.

    Crostini topped with cheese spread and roasted mushrooms.

    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!

    Crostini topped with cheese spread and roasted mushrooms.

    Print
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    Crostini topped with cheese spread and roasted mushrooms.

    Wine Roasted Mushroom Crostini

    ★★★★★ 5 from 1 reviews
    • 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
    Print Recipe
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    Description

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


    Ingredients

    Scale

    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

    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.

    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

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    Crostini topped with cheese spread and roasted mushrooms.

    More Appetizer Recipes

    • Thanksgiving Cheese Board
    • Easy Strawberry Crostini
    • Easy Whipped Feta Cheese
    • Easy Whipped Goat Cheese (Video)

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Rachel

      February 14, 2013 at 1:16 pm

      I love pizza. It's too perfect.

      Reply
    2. Andrea

      February 14, 2013 at 1:08 pm

      My favorite Italian dish is Vitello tonnato, and leftovers are great on crostini!

      Reply
    3. Debbie

      February 14, 2013 at 12:15 pm

      Anything covered with "Naked Tomato Sauce" via Smitten Kitchen. Excellent!

      Reply
    4. shanbogen

      February 13, 2013 at 10:43 pm

      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.

      Reply
    5. T

      February 13, 2013 at 10:13 pm

      I also followed you on facebook and Twitter.

      Reply
    6. T

      February 13, 2013 at 10:10 pm

      I love chicken vesuvio!

      Reply
    7. Kari

      February 13, 2013 at 6:43 pm

      This looks divine! Also, your photographs are beautiful! What type of lens do you use?

      Reply
      • Jessie

        February 13, 2013 at 7:37 pm

        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).

        Reply
    8. leesie

      February 13, 2013 at 1:36 pm

      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!

      Reply
    9. Annette

      February 13, 2013 at 1:49 am

      I followed Life As A Strawberry on Twitter.

      Reply
    10. Annette

      February 13, 2013 at 1:48 am

      I liked Life As A Strawberry on Facebook.

      Reply
    11. Annette

      February 13, 2013 at 1:48 am

      My favorite Italian dish is Tuscan vegetable soup.

      Reply
    12. Meryl

      February 12, 2013 at 6:38 pm

      Linguine and Clam Sauce.

      Reply
    13. Louis

      February 12, 2013 at 6:37 pm

      Vegetarian Lasagne.

      Reply
    14. Susan Duquette

      February 11, 2013 at 7:18 pm

      Love your crostini recipe,will make asap. Congrats on grad school acceptance.Canadian fan and also breadaholic .

      Reply
    15. elliesouthworth

      February 11, 2013 at 5:49 pm

      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.

      Reply
    16. Jax

      February 11, 2013 at 4:22 pm

      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

      Reply
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