Crostini are little toasts with big flavor. This version piles on garlicky, buttery mushrooms with fresh thyme and Parmesan. One bite. That’s all it takes. Make extra. They’ll disappear.
Ingredients
Serves 4-6 as an appetizer.
For the Topping:
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp dry white wine or sherry (optional)
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: truffle oil for drizzling
For the Bread:
- 1 baguette, sliced into ½-inch rounds
- Olive oil for brushing
- 1 clove garlic (for rubbing)
Step-by-Step Instructions
Step 1: Toast Bread
- Preheat oven to 400°F (200°C).
- Brush bread slices with olive oil. Toast 5-7 minutes until golden.
- Rub warm toasts with garlic clove. Set aside.
Step 2: Cook Mushrooms
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add mushrooms in a single layer (don’t crowd). Cook 5-7 minutes without stirring too much until golden brown.
- Add garlic and thyme. Cook 1 minute until fragrant.
- Pour in wine (if using). Scrape up brown bits. Cook until evaporated.
Step 3: Season
- Stir in Parmesan. Season with salt and pepper.
Step 4: Assemble
- Pile mushrooms onto each toast. Drizzle with truffle oil if using.
- Top with extra thyme or Parmesan.
Step 5: Serve
- Serve immediately while mushrooms are hot and bread is crisp.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Don’t assemble ahead — soggy crostini are tragedy. Store mushroom mixture in fridge for 3 days. Reheat in a skillet. Toast bread fresh when ready to serve. Assemble at the last minute for maximum crunch.
