Description
1 baguette, sliced into ½-inch pieces
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini or shiitake mushrooms, finely sliced
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp fresh thyme leaves
¼ cup heavy cream
½ cup shredded Fontina cheese
1 tsp truffle oil
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil. Toast for 8-10 minutes until golden and crisp.
In a skillet over medium heat, melt butter and sauté mushrooms with garlic, salt, black pepper, and thyme until softened, about 5 minutes.
Stir in heavy cream and let simmer for 2 minutes, then remove from heat and mix in Fontina cheese until melted. Drizzle in truffle oil and stir to combine.
Spoon the mushroom mixture onto the toasted baguette slices and sprinkle with grated Parmesan cheese.
Return to the oven for 5 minutes until the cheese is bubbly.
Garnish with fresh parsley and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 220 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect crostini every time. First, preheat your oven to 375°F (190°C). Slice the baguette into uniform ½-inch pieces to ensure even toasting. Arrange them on a baking sheet, brush lightly with olive oil, and toast for 8-10 minutes. Watch closely to avoid burning; they should be golden and crisp. While they toast, prepare the topping. In a skillet over medium heat, melt the butter. Add the finely sliced mushrooms, minced garlic, salt, pepper, and thyme. Sauté, stirring occasionally, until the mushrooms have released their moisture and are tender, about 5 minutes. Reduce heat to low and stir in the heavy cream, letting it simmer gently for 2 minutes to thicken slightly. Remove the skillet from the heat and immediately stir in the shredded Fontina cheese until fully melted and creamy. Finally, finish the mixture by drizzling in the truffle oil and stirring to incorporate.
Serving Suggestions
These elegant crostini are versatile. Serve them as a sophisticated appetizer at a dinner party alongside a charcuterie board and a crisp white wine like Sauvignon Blanc. For a fuller meal, pair them with a simple arugula salad dressed with lemon vinaigrette. They also make a fantastic accompaniment to a warm bowl of tomato soup. For presentation, arrange them on a rustic wooden board and sprinkle the fresh parsley garnish just before serving to maximize visual appeal.
How-to Summary
In brief: Toast oil-brushed baguette slices. Sauté mushrooms with garlic and herbs. Create a creamy sauce with heavy cream and Fontina cheese, enhanced with truffle oil. Spoon the mixture onto the toasts, top with Parmesan, and bake until bubbly. Garnish and serve immediately.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can toast the baguette slices and prepare the mushroom mixture separately up to a day in advance. Store them in airtight containers in the fridge. Assemble and bake just before serving.
What can I use instead of truffle oil? If you don’t have truffle oil, a high-quality extra virgin olive oil works well. For a deeper flavor, add a teaspoon of soy sauce or Worcestershire sauce to the mushroom mixture.
How do I prevent the crostini from getting soggy? Ensure your baguette slices are thoroughly toasted and crisp before adding the topping. Also, allow the mushroom mixture to cool slightly and thicken before spooning it on.
Can I use a different cheese? Absolutely. Gruyère, Gouda, or a mild Mozzarella are excellent substitutes for Fontina. The Parmesan topping can be replaced with Pecorino Romano.
Are other mushrooms suitable? Yes. While cremini or shiitake are recommended for their robust flavor, white button mushrooms will also work. For a wild twist, use a mix of chanterelles and morels.
Common Mistakes to Avoid
Avoid slicing the bread too thickly, as it won’t crisp properly and may become chewy. Do not overcrowd the skillet when sautéing mushrooms, as this will steam them instead of browning them. Be careful not to overheat the cream and cheese sauce after adding the cheese, as it can cause the sauce to break and become greasy. Always remove the skillet from the heat before stirring in the Fontina. Finally, do not skip the final bake after adding the Parmesan, as this step is crucial for melting the cheese and unifying the flavors.
Conclusion
These truffle mushroom crostini are a deceptively simple yet impressively flavorful appetizer. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish that is sure to delight your guests. The combination of earthy mushrooms, creamy cheese, and aromatic truffle oil on a crisp toast is timeless. Experiment with the serving suggestions and make this recipe your own for any occasion.