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Mushroom and Feta Crostini

5 from 1 vote
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Author: Holly Gray


  • 1 large baguette cut into 1 inch slices
  • 8 ounces vegan feta room temperature
  • 2 tablespoon olive oil
  • 1 pound cremini mushrooms thin sliced
  • 4 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • 2 scallions chopped


  • Preheat oven to 350 degrees F.
  • Arrange baguette slices on a baking sheet and lightly toast in the oven.
  • Allow bread to cool down and spread goat cheese, to taste, on each piece.
  • In a medium skillet, heat olive oil over medium high heat.  Add the mushrooms and sauté, 3-5 minutes.
  • Add garlic and continue cooking another minute or so.
  • Add wine and balsamic vinegar.  Stir while liquids are reduced slightly.
  • Stir in scallions and remove from heat.
  • Top each crostini with mushroom mixture and serve warm.
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