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Mushroom and Ricotta Crostini

5 from 1 vote
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Author: Holly Gray


  • 1 baguette cut into 12 (1-inch) slices
  • 8 ounces vegan ricotta 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 finely chopped


  • 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.
  • In a medium skillet, heat olive oil over medium-high heat.  Add the mushrooms and sauté for 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, sprinkle with scallions, and serve.
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