Mushroom Crostini With Whipped Goat Cheese
Crunchy and creamy with a hint of lemon, Mushroom Crostini with Whipped Goat Cheese makes a beautiful appetizer or part of a meze board your family will love. It’s make ahead ready, brimming with creamy, chewy and crunchy texture with tangy flavor! This recipe is vegetarian.
Snack, side or appetizer, mushroom crostini is such a delight! I find them especially satisfying for a light supper paired with nuts, seasonal fruit, olive tapenade and a favorite red wine like Cabernet Sauvignon or Prosecco bubbly.
This mushroom crostini recipe calls for king oyster mushrooms so if going for a wild mushroom crostini, use all oyster. They’re mild in flavor and have a tender, almost meaty texture. They’re easy to work with too and can be found in a well-stocked grocery. However, oyster mushrooms can be expensive, so for a more economical mushroom crostini, opt for a mix of oyster and crimini mushrooms or all crimini mushrooms if desired.
Ingredients:
- 1 Sourdough Baguette sliced into about 18 pieces
- 2 Tbs Extra Virgin Olive Oil + more for brushing the crostini
- 12 oz (340g) King Oyster Mushrooms or a mix of oyster and crimini, ends trimmed and rough chopped into small pieces.
- 1 1/2 tsp Minced Garlic
- 3 Tbs White Wine dry vermouth or white wine
- 2 tsp Fresh Parsley chopped and divided
- 4 oz (113g) Goat Cheese
- 3 Tbs Cream Cheese
- 1 tsp Fresh Rosemary or Thyme finely chopped
- 1 tsp Lemon Juice
- Sea Salt and Fresh Ground Pepper