Description
Toasted baguette slices topped with buttery sautéed mushrooms, fresh herbs, lemon zest, and creamy mascarpone for a simple yet elegant appetizer.
Ingredients
- 8 oz (226 g) mushrooms (cremini, shiitake, or portobello), finely chopped (about 2½ cups)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 1 tablespoon fresh lemon zest
- Juice of ½ lemon
- 1 baguette, sliced into ¾-inch pieces and toasted
- 6 oz (170 g) mascarpone cheese or cream cheese
- Truffle salt, optional
- Fresh chives, chopped, optional
Instructions
- Heat olive oil in a skillet over medium heat. Add mushrooms, salt, and pepper. Cook 6–8 minutes until moisture evaporates and mushrooms brown.
- Add butter and garlic; cook 30 seconds until fragrant. Stir in thyme.
- Remove from heat and add lemon zest and lemon juice. Adjust seasoning.
- Toast baguette slices until crisp and lightly golden.
- Spread mascarpone on each slice and top with mushroom mixture.
- Finish with optional truffle salt and chives. Serve warm or at room temperature.
Notes
- Chop mushrooms finely for better texture
- Avoid overcrowding the pan for proper browning
- Assemble crostini just before serving to keep bread crisp
- Prep Time: 15 minutes
- Cook Time: 10 minutes