Mushroom Crostini is delicious and elegant appetizer that is really easy to make and is perfect for any time of the year. Made with ricotta, sour cream, or cream cheese, and, of course, perfectly sautéed mushrooms, they will satisfy any taste | Imagelicious
Heat medium size pan on medium heat and melt half a tablespoon of butter. Add sliced mushrooms, stir and cook for about 8-10 minutes WITHOUT STIRRING. Not stirring allows the mushrooms to lose liquid, then it evaporates and later the mushrooms get golden brown.
After about 8-10 minutes stir the mushrooms and flip them to the other side, add the rest of the butter and cook again WITHOUT STIRRING for a couple more minutes or until there's no more liquid and they are all golden brown.
Meanwhile in a different large pan heat 1-2 teaspoons of olive oil and toast the baguette slices until golden brown on both sides. For me it usually takes exactly the same amount of time as the mushrooms take to cook.
While both mushrooms and baguettes are cooking, make different spreads.
Cream cheese and dill spread
Mix softened cream cheese with chopped dill, add salt and pepper to taste. Leave a little bit of chopped dill to sprinkle on top of the mushroom crostini.
Ricotta and thyme spread
Mix ricotta with 1 teaspoon of olive oil (if using), leaves from 3 sprigs of thyme, add salt and pepper to taste. Leave a little bit of thyme to sprinkle on top of the mushroom crostini.
Sour cream and green onion
Mix full fat sour cream with chopped green onion, add salt and pepper to taste. Leave a little bit of chopped green onion to sprinkle on top of the mushroom crostini.
Top toasted baguette slices with different spreads, 4 baguette pieces with each of the sour cream, cream cheese, and ricotta spreads. Top with sautéed mushrooms and sprinkle with leftover herbs.
You might have a little bit of each spread left over. Feel free to make a couple more crostini with it.