Description
Delicious and elegant Mushroom and Gruyère Crostini featuring toasted French baguette slices topped with a savory mixture of sautéed mushrooms, garlic, thyme, and melted Gruyère cheese. This appetizer is perfect for entertaining or a flavorful snack, combining the earthiness of mushrooms with the rich creaminess of Gruyère cheese.
Ingredients
Scale
Bread
- 1 French baguette, sliced into 1/2-inch thick pieces
- 2 tbsp Olive oil (divided)
Mushroom Topping
- 1 lb Mushrooms (button, cremini, or a mix), cleaned and sliced
- 2 cloves Garlic, minced
- 1/4 cup Dry white wine (optional)
- 1 tbsp Fresh thyme leaves (or 1 tsp dried thyme)
- 1/4 cup Heavy cream (optional, for creamier mushrooms)
- Salt and pepper, to taste
Cheese and Garnish
- 1/2 cup Gruyère cheese, grated
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for toasting the baguette slices.
- Toast Baguette Slices: Arrange the baguette slices in a single layer on a baking sheet. Lightly brush both sides with olive oil. Toast in the oven for 10-12 minutes, flipping halfway through until they are golden brown and crispy.
- Sauté Mushrooms: While the bread toasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
- Add Aromatics and Wine: Stir in the minced garlic and thyme, cooking for an additional 2-3 minutes until fragrant. Pour in the dry white wine if using and let it reduce for 1-2 minutes. Season with salt and pepper to taste.
- Incorporate Cream: If using, add the heavy cream to the mushroom mixture and cook for 2 more minutes, allowing the sauce to thicken and become creamy.
- Assemble Crostini: Spoon the cooked mushroom mixture onto each toasted baguette slice. Sprinkle each with a generous amount of grated Gruyère cheese.
- Melt Cheese: Return the assembled crostini to the oven for 3-5 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the crostini from the oven, garnish with freshly chopped parsley, and serve warm for the best flavor experience.
Notes
- Dry white wine is optional but adds depth; substitute with vegetable broth if preferred.
- Heavy cream makes the mushroom topping richer but can be omitted for a lighter version.
- For a gluten-free option, use gluten-free baguette or bread slices.
- Gruyère can be substituted with similar melting cheeses like Emmental or Fontina if needed.
- These crostini are best served fresh but can be stored refrigerated and reheated gently.
