Mushroom Thyme Crostini
These Mushroom Thyme Crostini make for a delectably easy appetizer that is perfect for your next gathering! This vegan-friendly dish is incredibly flavorful and satisfying, making it a crowd-pleaser even for those who aren't dairy or meat-free.
Equipment
- Grill pan
- Skillet
Ingredients
Crostini
- 0.5 crusty baguette
- 0.25 cup olive oil or butter if not vegan
Mushroom Topping
- 16 oz. cremini mushrooms cleaned
- 1 bunch fresh thyme leaves
- 1 shallot minced (or small onion)
- 0.25 cup sherry vinegar
- 2 teaspoons flour
- 0.25 cup veggie stock broth, or water
- Salt & pepper to taste
Instructions
- Slice your bread into approximately ¼" thick slices. Brush each slice with 1-2 tablespoons of olive oil and season with salt and pepper.
- Grill the crostini over high heat on both sides using a grill pan or outdoor grill until desired grill marks are achieved. Alternatively, bake the crostini at 450°F on the middle rack for about 7 minutes until golden brown and crispy. Set them aside to assemble the mushroom topping.
- Slice the mushrooms no more than ¼" thick. In a hot skillet, add 3-4 tablespoons of butter or olive oil, then sauté the mushrooms, minced shallot, and thyme for 2 minutes.
- Deglaze the pan with sherry vinegar and let it simmer for 30 seconds. Stir in the flour and then add the stock (or water) to create a pan sauce. Adjust the consistency with more stock if needed and season with salt to taste.
- Remove the thyme leaves and spoon a couple of tablespoons of the mushroom mixture onto each crostini. Garnish with additional thyme leaves and a drizzle of olive oil.
Notes
These crostini are perfect as a starter or party snack. You can easily prepare the mushroom topping ahead of time and assemble just before serving. Feel free to experiment with different types of mushrooms according to your preference.