Mushroom Crostini

Prep Time:
15 mins
Total Time:
40 mins

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


  • 1 small (or ½ 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 (¼ 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.

Related Articles