Description

Mushroom and Gruyère Crostini is a delicious French-inspired appetizer featuring toasted baguette slices topped with sautéed cremini mushrooms, fresh herbs, and melted Gruyère cheese. Perfectly balanced with garlic, shallots, and a hint of white wine, these bite-sized treats offer a savory, elegant option for parties or casual gatherings.

Ingredients

Bread

1 French baguette, sliced into 1/2-inch pieces
2 tablespoons olive oil

Mushroom Topping

2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, finely chopped
10 oz cremini or baby bella mushrooms, cleaned and sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 cup dry white wine (optional)
1 cup shredded Gruyère cheese
Chopped parsley for garnish (optional)

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Instructions

Preheat and Toast Bread: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Toast the slices in the oven for 7–8 minutes, or until they turn golden and crisp.
Sauté Aromatics: While the bread is toasting, heat the butter and 1 tablespoon of olive oil together in a large skillet over medium heat. Add the minced garlic and finely chopped shallot; sauté for 1–2 minutes until they become fragrant.
Cook Mushrooms: Add the sliced mushrooms to the skillet along with salt, pepper, and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms soften and most of their liquid has evaporated.
Add White Wine: Pour in the white wine if using, and continue to cook until it has mostly reduced, intensifying the flavor of the mushroom mixture. Remove the skillet from heat.
Assemble Crostini: Spoon a generous amount of the mushroom mixture onto each toasted baguette slice. Sprinkle each with the shredded Gruyère cheese.
Melt Cheese: Return the assembled crostini to the oven for 3–5 minutes, until the Gruyère cheese melts and starts to bubble.
Garnish and Serve: Remove the crostini from the oven, garnish with chopped fresh parsley if desired, and serve warm for the best flavor and texture.

Notes

For added richness, drizzle a touch of truffle oil over the crostini before serving.
The mushroom topping can be prepared ahead of time and assembled on the bread just before baking.
If dry white wine is unavailable or you prefer non-alcoholic, substitute with vegetable broth or omit entirely.
Use day-old baguette for more crisp and sturdy crostini.