Cremini Mushroom Crostini

9 | October 25, 2011

When Reader’ recently asked me what my favorite quick appetizer was I immediately thought of this one. With the change of the seasons and the holidays knocking at my door, unexpected guests or spur of the moment dinner parties are always happening at our house. I’m always happy to have friends and family over and have learned to keep the pantry and fridge full during this time of year so I can quickly feed everyone. One of my favorite appetizers to throw together at a moments notice is this Cremini Mushroom Crostini.

Cremini Mushroom Crostini (also known as Cremini Crostini, fun to say isn’t it?) is a delicious savory blend of garlic, shallots, cremini mushrooms, and sage sauteed in red wine and then placed on a toasted baguette with fontina cheese. Simple and easy to make, these are perfect for any party or get together. For more quick appetizer ideas, check out these Quick Appetizers from Reader’s Digest.

Cremini Mushroom Crostini makes 20 servings

  • 1 French baguette
  • 1/2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1 shallot
  • 12 cremini mushrooms, or 2 cups pre-sliced creminis
  • 1/4 cup dry red wine
  • large pinch salt and pepper
  • 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
  • 1 1/4 cup Fontina cheese, shredded
With a knife, slice the baguette in 1 inch slices. Place the slices on a baking sheet and place in the oven on the middle rack under the broiler for 3 to 5 minutes until lightly toasted.
Next, peel and finely dice the garlic and shallots.
Repeat with the mushrooms. *Quick tip: Placing the garlic, shallots, and mushrooms whole in a food processor and pulsing a few short times until everything is finely diced can cut down on chopping time.
In a saute pan or skillet, heat the olive oil over medium heat. Add the shallots, garlic, and mushrooms and saute until the shallots are translucent and the mushrooms start to brown, about 5 minutes.
Deglaze the pan by adding the wine. Stir and lightly scrape the cooked bits off the bottom of the pan. Saute for another 3 minutes until all of the wine is absorbed and reduced.
Remove the pan from the heat and add salt, pepper and sage. Stir, taste and add any additional salt and pepper if needed.
Top the baguette slices with a spoonful of the mushroom mixture and top with a large pinch of Fontina cheese. Place back in the oven on the middle rack under the broiler until the cheese is melted, about 2 to 3 minutes.
Top with chopped parsley, optional, and serve. I promise this one you will keep in you’re “go to” recipe box. Enjoy!


  • Jennifer @ Mother Thyme

    I love this recipe! We are hosting a gathering this weekend for my husbands birthday and instead of going all out and cooking dinner I am doing a bunch of appetizers. I am still firming up the menu of what to serve and finding this is the perfect addition to the menu, thank you!

  • Pretty. Good. Food.

    Ok, this seems REALLY easy to make…why have I not been making these??? :) Thanks for the recipe, sounds delish!

  • Jennifer and Wayne Dempsey

    Hi! Just wanted to stop back and leave another quick note to let you know I ended up making these last night for my husbands birthday party and they were a hit! Even some people who don’t like mushrooms thought these were great. I loved the red wine reduction and I took your suggestion of putting the mushrooms, shallots and garlic in the food processor and it chopped them up quickly. These will definitely be on our menu again! Thank you again! :)

  • Matt Wrench

    Any suggestions for different, more expensive mushrooms to use? I’ve got a date coming up, and I’m really hoping to impress ;)

    • In Sock Monkey Slippers

      Any hardy wood mushroom will be good in this recipe. Try a shiitake. It holds up and has an excellent flavor in a sauté.

      It’s not really wild mushroom season but if you can find any fresh not dried varieties these would be excellent as well. You can find “wild” mushrooms at specialty stores such as Whole Foods. Look for chanterelles, morels, boletes, portobellos, crimini, oyster and shiitakes are also in this category. Stay away from any delicate mushrooms as these would fall apart in the wine reduction.

      Hey, get a variety and call it a wild mushroom crostini. Now that’s impressive.

      Have a great date!

      • Matt Wrench


  • Mushrooms Canada

    I love these types of recipes, they are easy yet they appear elegant and time consuming! I make a similar recipe, only I throw in a bit of blue cheese at the end and let it melt, then spoon that onto a toasted baguette. Yum!
    – Brittany

  • Tara

    This was absolutely delicious! Such a perfect fall/winter appetizer (or dinner if I happened to eat half the baguette myself).

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