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

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

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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.

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.

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.

Make sure the goat cheese is at room temperature before assembling so it spreads more easily.

If your baguette slices are on the smaller side, adjust the amount of cheese and mushrooms accordingly.

Don’t overcrowd the mushrooms when roasting—they need room to brown rather than steam.