I think I’ve served crostini at every party I’ve thrown in the past 3 years… I love crostini! I adore how easy it is to play with new flavor combinations and throw it on top of a toasted piece of baguette. These mushroom and goat cheese crostini are my fave flavor combo to date and they only require a handful of ingredients.
And by a handful, I mean like aside from salt, pepper, and olive oil… these mushroom and goat cheese crostini only require 6 ingredients!
- a baguette – because crostini, duh
- goat cheese – so creamyyyyyyyyyyyyyyy
- baby bella mushrooms – perfectly sized to fit atop cute little pieces of toasted bread
- balsamic vinegar – acid baby acid
- honey – for a little punch of sweeeeeeeeeeeeetness
- fresh thyme – garnish yo
So we have a toasted and slightly crispy baguette slice topped with creamy goat cheese and sautéed baby bella mushrooms that are cooked in balsamic vinager and honey to create a nice sweet and tart sauce that balances out the earthy mushrooms and tangy goat cheese. Finish the crostini off with a sprinkle of freshly chopped thyme and an extra drizzle of honey if you so please. Sounds amazing right?! IT IS.
A couple notes…
- If you don’t like goat cheese, A) you’re crazy and B) you could totally sub in cream cheese or maybe brie or another soft spreadable cheese
- I feel like crumbled pieces of crispy bacon would also taste amazing sprinkled on top of these
- You could totally use full-sized portabello mushrooms too, you would just need to chop them smaller 🙂
- Don’t skimp on the fresh thyme
To stay with our tailgate snack theme from this week (see here and here), you could totally bring these to a like fancy tailgate (lol) or for a more realistic option: make them for your guests if staying at home to watch the game.
Happy Friday! Here’s the recipe:
- 3 tablespoons olive oil, divided
- 16oz baby bella mushrooms, sliced or quartered
- healthy pinch sea salt and black pepper
- 1 tablespoon balsamic vinegar + extra for drizzling (optional)
- 1 tablespoon honey + extra for drizzling (optional)
- 1 (8oz) baguette, sliced into 1/2-inch slices
- 4oz goat cheese
- 1-2 tablespoons fresh thyme leaves
- Preheat oven to 350F.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot. Add sliced/quartered mushrooms plus a healthy pinch of sea salt and black pepper. Sauté mushrooms for 6-8 minutes or until softened, stirring occasionally. Add in balsamic vinegar and honey then cook for an additional 2 minutes. Remove mushrooms from heat.
- While the mushrooms are cooking, brush the baguette slices with the remaining olive oil then toast them on a baking sheet in the oven (that you should have preheated to 350F in step one) for about 5-15 minutes, depending on how toasted/crispy you like your bread. I'm more of a "warmed bread" person so I only toasted mine for about 5 minutes. You do you though.
- Assemble: Using a butter knife, spread goat cheese on the toasted baguette slices then top with sautéed mushrooms, a small drizzle/spoonful of balsamic honey sauce from the skillet, plus a sprinkle of fresh thyme. You can also drizzle a little extra honey or balsamic vinegar over top or a sprinkle of some flaky sea salt if you'd like! Up to you!
p.s. throwing any parties this fall?! here are some more awesome appetizers!
p.p.s. here’s a link to some more fun crostini recipes!
p.p.p.s. GO BLUE!!!!!!!!