Cremini Mushroom Crostini are a delicious fall or winter appetizer that come together quickly. Cremini mushrooms are seasoned with garlic, shallot, red wine, and sage; then arranged over toasted baguette slices and topped with Fontina cheese. If you don’t have the time to chop the vegetables, you can place the garlic, shallot, and mushrooms in the food processor and lightly pulse until finely chopped.
I made these on a day when only Evan and I were around to eat them. I put the remaining mushroom mixture in the refrigerator. It was still delicious the next day when I assembled the crostini and placed them under the broiler until warm and bubbly.
Cremini Mushroom Crostini
Adapted from In Sock Monkey Slippers
1 French Baguette
1/2 tablespoon extra virgin olive oil, plus additional for drizzling over bread
2 cloves garlic, minced
1 shallot, finely diced
12 cremini mushrooms, finely diced
1/4 cup dry red wine
large pinch salt and freshly ground black pepper
2 teaspoons chopped fresh sage (1 teaspoon dried)
1 1/4 cups shredded Fontina cheese
Use a serrated bread knife to cut the baguette on the diagonal into 1/2 inch thick slices. Arrange, cut side up, on a large baking sheet and drizzle or brush with olive oil. Broil on low in oven until golden, about 3 minutes.
In a large pan, drizzle 1/2 tablespoon olive oil over medium heat. Once heated, add the garlic, shallot, and mushrooms. Cook, stirring occasionally, until mushrooms have browned and shallots are softened.
Pour in the wine and scrape any browned bits from the bottom of the pan. Continue to cook until the wine has reduced completely. Season with salt, pepper, and sage to taste and remove from heat.
Spread the mushroom mixture over the toasted baguette slices. Top with fontina cheese. Place the baking sheet back under the broiler, on low, until the fontina is melted and bubbly, 2-3 minutes.