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Mushroom Crostini


This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, May 2003


  • 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
  • Fresh chives, snipped for garnish


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

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