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.
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
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.
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