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Mushroom Crostini

  • prep: 15 mins
    total time: 40 mins
  • servings: 4


  • 1 small (or 1/2 large) baguette
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Coarse salt and freshly ground pepper
  • 1 shallot, thinly sliced into rings
  • 8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
  • 12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature


  1. Step 1

    Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.

  2. Step 2

    Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.

  3. Step 3

    Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.

Martha Stewart Living, May 2003

Reviews (1)

  • 1 Jul, 2008

    this is really wonderful and easy to make. also very good with herbed goat cheese and not to heavy as an appetizer.