This earthy and creamy appetizer uses simple ingredients and is really easy to make ahead of time. Serve my Mushroom and Goat Cheese Crostini at your next party or for the holidays!
This appetizer is for fun-gi’s only
Not to be overly cheesy, but this Mushroom and Goat Cheese Crostini is the real deal! The simple ingredients transform into a melt-in-your-mouth snack with creamy and bright flavors. All you need are your favorite kind of mushrooms, goat cheese, fresh bread, and a few flavor boosters.
Mushrooms on crostini are soft and tender with just a hint of heat, thanks to the chili flakes. The goat cheese is light and has a touch of tang from the fresh lemon juice. Every bite is fresh, creamy, and decadent.
Serve this earthy appetizer at your holiday parties, for Thanksgiving, or to celebrate New Years. If you end up with extra bread, make a batch of my seasonal cranberry brie crostini to really get the party started!
What is crostini?
Crostini, or small appetizer toasts, are really easy to make, are nice and crunchy, and store very well. You can easily make them at home by slicing a fresh white, French, or sourdough baguette. Brush some olive oil on both sides of each slice, bake until toasted, and layer on your toppings.
You can pile almost anything onto crostini, but I recommend starting with a spread (like brie, olive tapenade, or cream cheese) and then finishing it with your favorite crostini toppings like tomato and basil, radishes, or smoked salmon.
Ingredients you need
The ingredients in this recipe are fairly simple, but when combined together, turn into a sophisticated and delicious two-bite appetizer.
The real star of this party appetizer is the mushrooms. Cooked mushrooms with garlic, white wine, and shallots transform into a meaty, earthy, and elegant mixture.
You can keep this recipe simple by using cremini, portobello, or button mushrooms, or get creative and use a mix of wild mushrooms. Oyster, chanterelle, or shitake mushrooms would be fun to use when you can get them.
Goat cheese (also known as chèvre) is made from goat’s milk and has a very distinct flavor. It’s almost always soft and spreadable, and tastes earthy and tangy. If you don’t like goat cheese, make this recipe with cream cheese or ricotta instead.
We’re mixing the cheese with lemon to brighten it up, then thinning it out with heavy cream. This mix will make the cheese easier to spread on your crostini. If you find yourself without any heavy milk, just replace it with milk or even water.
Crostini translates to “little crusts” in Italian. These are small appetizer toasts made from a sliced baguette. Toasted bread is thicker and sturdier than crackers, making it an excellent choice for hand-held hors d’oeuvres.
Learn how to make your own crostini at home by using this guide.
How to make mushroom and goat cheese crostini
Follow these easy steps to create your own holiday appetizer:
Step 1: Mix the goat cheese ingredients together and chill in the fridge until assembly.
Step 2: Heat the oil in your large skillet and add in the mushrooms. Cook until brown and soft.
Step 3: Add in the shallots, garlic, and red pepper flakes and cook until fragrant
Step 4: Deglaze the pan with wine and cook until the wine has cooked off.
Step 5: Use a spoon to spread the goat cheese mixture on the crostini.
Step 6: Finish the appetizer by topping the goat cheese with your cooked mushrooms.
How to serve mushroom crostini
This recipe would pair well with white wine, pear and gin prosecco cocktails, a brown ale or porter for the beer lovers.
It’s best to serve the mushroom crostini either slightly warm or at room temperature. Finish each one with fresh chopped parsley and a sprinkle of flake salt on top. Make a small batch for yourself or serve all 8 servings at your next party.
Tips and tricks
You can easily prepare this party snack way ahead of time and cook everything to perfection using a few tips:
Make it ahead of time
Save some time and make the crostini up to 7 days ahead of time. Just keep them in an airtight container or sealed bag at room temperature.
The mushrooms and goat cheese mixtures can both be made up to 3 days ahead of time. Keep them both in separate airtight containers in the fridge. Warm the mushrooms slightly in a skillet before serving.
The best way to cook mushrooms is to not crowd them in a pan. That’s why you’ll want to cook them in a large skillet. Don’t use a smaller skillet because the mushrooms won’t brown as easily.
It’s time to cook!
Okay, friend! It’s your turn. Make a batch of these delightful appetizers and leave a comment so I can hear how your party guests liked them!
Mushroom and Goat Cheese Crostini
Goat Cheese Spread
- 3 tablespoons olive oil
- 12 ounces small cremini mushrooms, chopped
- ½ teaspoon salt
- 1 shallot, finely chopped
- 1 clove garlic, crushed or grated
- ¼ teaspoon red pepper flakes optional
- ½ cup dry white wine
- 2 tablespoons chopped parsley
- flake salt to top
- 32 pieces crostini
Goat Cheese Spread
- Combine all ingredients together until smooth.
- Cover and chill until ready to assemble.
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms and season with salt. Cook until browned and softened, about 12 minutes.
- Add shallots, garlic, and red pepper flakes and cook until fragrant, about 1 minute.
- Add white wine and cook until evaporated, stirring occasionally,, about 5 minutes.
- Remove from heat and stir in parsley. Allow to cool slightly.
- Evenly spread goat cheese on crostinie, about 1 teaspoon per piece.
- Top with mushrooms, about 1 heaping teaspoon per piece.
- Garnish with additional parsley and flake salt!
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