Description
Layered with soft ripened brie-like French goat cheese and roasted mushrooms, these crostini feel supremely fancy, but are so easy to make.
Ingredients
Scale
- 1 baguette (thinly sliced on a bias)
- 2 tablespoons olive oil (plus more for brushing)
- 2 lbs assorted mushrooms (I used crimini, oyster, and shiitake, sliced)
- 2 teaspoons fresh thyme (chopped, plus more for garnish)
- salt and pepper
- 8 ounces Florette French goat cheese (softened)
- Truffled honey or wildflower honey (for drizzling)
Instructions
- Preheat the oven to 350 degrees.
- Brush baguette slices with olive oil, then arrange on a sheet pan in a single layer. Bake for 15-20 minutes or until crisp.
- Toss mushrooms with 2 tablespoons olive oil, thyme, salt, and pepper. Spread out on a sheet pan in an even layer, then bake until browned and caramelized, about 25 minutes. Let cool.
- To assemble, smear about a tablespoon of Florette French goat cheese (including the rind) on each crostini, then top with mushrooms. Drizzle with honey, sprinkle with more thyme leaves to garnish. Serve immediately.
- Category: Appetizer