Name: French Goat Cheese and Roasted Mushroom Crostini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French American
Ingredients: 1 baguette, thinly sliced on a bias; Olive oil, for brushing; 2 tablespoons olive oil (for mushrooms); 2 lbs assorted mushrooms (e.g., crimini, oyster, shiitake), sliced; 2 teaspoons fresh thyme, chopped (plus more for garnish); Salt and freshly ground black pepper; 8 ounces Florette French goat cheese, softened; Truffled honey or wildflower honey, for drizzling

Jump to Recipe

SPONSORED POST: Get inspired with new sides, appetizers main dish recipes perfect for your fall and winter dinner parties with artisanal cheeses from Goat Cheeses of France.

It’s hard to believe that the holidays are already upon us. Once again, they seem to have crept in while no one was watching. Soon we’ll be clinking champagne flutes and saying goodbye to the year, but first we have lots of merry-ing to do. Let’s spend our time wisely. It’s so easy to let the holidays get out of hand, so this year I’m making a pledge to s-i-m-p-l-i-f-y. That means spending less time worrying about buying the perfect gifts and making 20 new cookie recipes, and more time sipping my wine and enjoying little things, like the company of family and the sparkle of the tree.

Something that really fits this vision, is the crunch of a good crostini—that moment when your teeth break through golden, crispy bread and hit something creamy underneath. It’s one of those simple pleasures that never gets old, especially when you pile on the right toppings.
Cheese has this wonderful way of melting just slightly when it hits warm toast, getting all soft and spreadable. Add some mushrooms that have been roasted until they’re caramelized and almost meaty, and you’ve got yourself a little bite that’s way more impressive than the effort it took to make it.

This week we’ve partnered with Goat Cheeses of France to bring you a crostini recipe that’s perfect for holiday entertaining. Whether you’re cooking at home or contributing to someone else’s spread, this is one recipe that absolutely needs to be in your repertoire. It’s warm, wintery, and somehow manages to be both elegant and easy, with a major emphasis on easy.

Although many goat cheeses out there have French-sounding names, most of the ones found in American supermarkets are not, in fact, from France. Most Americans think of goat cheese, or chèvre (which simply means goat in French), as the soft, crumbly-but-spreadable fresh cheese that comes in those cute little plastic-wrapped logs, but there’s a whole world of goat cheese out there that often gets overlooked. Authentic French goat cheeses come in a wide variety of shapes, sizes, flavors and textures, and they’re all produced with exceptionally high standards.

I created this recipe using a cheese called Florette, which is a soft ripened brie-like cheese that has a bloomy rind and a delicate, intensely creamy center. Its flavor is savory and mild, with a slight goat-y funk. I love it slathered on a baguette and eaten with not much else, but since it’s the holidays, a little fancy-ing is in order. When an ingredient is so perfect on it’s own, its always best to keep any recipe using it simple. Roasted mushrooms make a fabulous pair with Florette, so I’ve married them both atop toasted bread and then finish with a drizzle of truffle honey. Plain wildflower honey works just as well, but the subtle essence of truffle make these that much more special.

The best part of this recipe is obviously the taste, but ease of preparation comes in at a very close second. Both the mushrooms and the crostini can be made a day in advance. Just keep the mushrooms refrigerated and the toasts in a zip-top bag at room temperature. You can even assemble the toasts a few hours ahead of time, then pop them in a low oven (250-300 degrees F) for about 5 minutes to take the chill off the mushrooms, perk up the toast, and let the Florette get warm and gooey. Drizzle the honey right before serving, and you’re good to go.

How to Make French Goat Cheese and Roasted Mushroom Crostini

1. Prepare the Crostini

Preheat the oven to 350°F (175°C).

Arrange the baguette slices on a sheet pan and brush both sides with olive oil.

Bake for 15–20 minutes, flipping once if needed, until golden and crisp. Set aside to cool.

2. Roast the Mushrooms

Toss the sliced mushrooms with 2 tablespoons of olive oil, chopped thyme, salt, and pepper.

Spread them on a large baking sheet in a single layer.

Roast for 25 minutes, stirring once halfway through, until deeply browned and slightly crisped at the edges. Let cool.

3. Assemble the Crostini

Spread each crostini with about 1 tablespoon of softened Florette goat cheese. Include some of the rind for deeper flavor.

Top with a spoonful of roasted mushrooms.

Drizzle lightly with truffled or wildflower honey.

Garnish with additional thyme leaves. Serve immediately.

Goat Cheese Crostini FAQ

Can I make this ahead of time?
You can roast the mushrooms and toast the crostini a few hours in advance. Assemble just before serving to prevent sogginess.

What can I substitute for Florette goat cheese?
Any mild, creamy goat cheese will work. Just make sure it’s soft enough to spread.

Can I use dried thyme instead of fresh?
Yes, but reduce to about 1 teaspoon dried thyme, as it’s more concentrated than fresh.

What’s a good alternative to truffled honey?
Regular wildflower honey or acacia honey will still work well here. You can also omit the honey for a more savory version.

Are other types of mushrooms okay to use?
Yes—mix and match whatever looks best at the store. Avoid overly watery varieties like portobello, unless well-drained.

French Goat Cheese and Roasted Mushroom Crostini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: Nicole Gaffney
Total Time: 40 minutes
Yield: Makes 24 1x

Print Recipe

Description

Layered with soft ripened brie-like French goat cheese and roasted mushrooms, these delicious crostini feel supremely fancy, but are so easy to make.

Ingredients

Scale

1 baguette, thinly sliced on a bias

Olive oil, for brushing

2 tablespoons olive oil (for mushrooms)

2 lbs assorted mushrooms (e.g., crimini, oyster, shiitake), sliced

2 teaspoons fresh thyme, chopped (plus more for garnish)

Salt and freshly ground black pepper

8 ounces Florette French goat cheese, softened

Truffled honey or wildflower honey, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crostini

Preheat the oven to 350°F (175°C).
Arrange the baguette slices on a sheet pan and brush both sides with olive oil.
Bake for 15–20 minutes, flipping once if needed, until golden and crisp. Set aside to cool.

2. Roast the Mushrooms

Toss the sliced mushrooms with 2 tablespoons of olive oil, chopped thyme, salt, and pepper.
Spread them on a large baking sheet in a single layer.
Roast for 25 minutes, stirring once halfway through, until deeply browned and slightly crisped at the edges. Let cool.

3. Assemble the Crostini

Spread each crostini with about 1 tablespoon of softened Florette goat cheese. Include some of the rind for deeper flavor.
Top with a spoonful of roasted mushrooms.
Drizzle lightly with truffled or wildflower honey.
Garnish with additional thyme leaves. Serve immediately.