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Crostini topped with cheese spread and roasted mushrooms.

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


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
  • 1/2 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


  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.

Keywords: appetizer, crostini, entertaining