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Home » Popular » Vegan » Mushroom Ricotta Crostini

Mushroom Ricotta Crostini

August 24, 2022Leave a Comment

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Mushroom Ricotta Crostini ~

Sauteed balsamic mushrooms and creamy ricotta on toasted baguette slices.

An easy and elegant appetizer, perfect for the holidays!

Mushroom Ricotta Crostini ~ Sauteed balsamic mushrooms and creamy ricotta on toasted baguette slices. An easy and elegant appetizer, perfect for the holidays!

Mushroom Crostini Recipe

I like this recipe because it’s savory and sophisticated with very little effort.

Ingredients for Mushroom Ricotta Crostini

You will need:

  • 1 baguette loaf, sliced into 12 (1-inch) rounds
  • 8 ounces vegan ricotta cheese, room temperature
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, de-stemmed and thin sliced
  • 1 tablespoon garlic, minced
  • 1/4 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 scallions, finely chopped

Ingredient Notes

  • Baguette – I like to use a baguette because they’re the perfect width for a handheld appetizer. Any toasted bread will work, however.
  • Vegan Ricotta Cheese – The subtly sweet flavor of ricotta provides a nice contrast to the earthiness oof the mushrooms. Vegan feta or cream cheese are also good options.
  • Mushrooms – For this recipe, I used cremini mushrooms. A wild mushroom blend including oyster, and shiitake mushrooms also works well.
  • Garlic – Fresh is best but you can also use 1/3 teaspoon garlic powder, if needed.
  • Dry White Wine – I used pinot grigio because that’s what I happened to have on hand. Sauvignon blanc is also a good choice. If you prefer to omit the wine, simply replace it with another liquid such as vegan chicken-style broth or water.
  • Balsamic Vinegar – Adds another depth of flavor to the sauteed mushrooms.
  • Scallions – Fresh chives, thyme, or oregano also pair well with this crostini.
Mushroom Ricotta Crostini ~ Sauteed balsamic mushrooms and creamy ricotta on toasted baguette slices. An easy and elegant appetizer, perfect for the holidays!

How to Make Mushroom Ricotta Crostini

STEP ONE: Preheat the oven to 350° F. Arrange baguette slices in an even layer on a baking sheet. Bake 1-2 minutes, just until lightly toasted.  Allow the bread to cool then spread ricotta, to taste, on each piece.

STEP TWO: Add olive oil to a large skillet over medium-high heat.  Add the mushrooms and sauté for 3 minutes, until softened. Add garlic and continue cooking for an additional 1 minute.

STEP THREE: Add white wine, balsamic vinegar, salt, and pepper. Cook, frequently stirring for 1 minute; liquid will be reduced slightly. Remove from heat and stir in 1/2 of the scallions.

STEP FOUR: Top each crostini with a heaping spoonful of the mushroom mixture, garnish with a sprinkling of the remaining scallions, and serve warm.

More Easy Appetizer Recipes You’ll Love!

  • Mozzarella Stuffed Mushrooms
  • Vegan Italian Sausage Bruschetta
  • Tomato and Black Olive Bruschetta
  • Vegan Whipped Feta Dip
  • Zucchini Crostini

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Mushroom Ricotta Crostini ~ Sauteed balsamic mushrooms and creamy ricotta on toasted baguette slices. An easy and elegant appetizer, perfect for the holidays!
Mushroom Ricotta Crostini ~ Sauteed balsamic mushrooms and creamy ricotta on toasted baguette slices. An easy and elegant appetizer, perfect for the holidays!

Mushroom Ricotta Crostini

An easy and elegant appetizer, perfect for the holidays!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, New Year’s, quick and easy, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 143kcal
Author: Holly Gray
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Ingredients

  • 1 baguette loaf sliced into 12 (1-inch) rounds
  • 8 ounces vegan ricotta cheese room temperature
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms de-stemmed and thin sliced
  • 1 tablespoon garlic minced
  • 1/4 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 scallions finely chopped

Instructions

  • Preheat the oven to 350° F. Arrange baguette slices in an even layer on a baking sheet. Bake 1-2 minutes, just until lightly toasted.  Allow the bread to cool then spread ricotta, to taste, on each piece.
  • Add olive oil to a large skillet over medium-high heat.  Add the mushrooms and sauté for 3 minutes, until softened. Add garlic and continue cooking for an additional 1 minute.
  • Add white wine, balsamic vinegar, salt, and pepper. Cook, stirring frequently for 1 minute; liquid will be reduced slightly. Remove from heat and stir in 1/2 of the scallions.
  • Top each crostini with a heaping spoonful of the mushroom mixture, garnish with a sprinkling of the remaining scallions, and serve warm.

Nutrition

Calories: 143kcal | Carbohydrates: 7g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Autumn Flavors, New Year's, Vegan, Vegetarian Tagged With: dairy-free, holiday, quick and easy, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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