A recipe for Mushroom Fontina Crostini! Thin slices of toasted bread are topped with sautéed mushrooms and melted fontina cheese.
These Mushroom Fontina Crostini are such a delicious fall or winter appetizer. They also come together fairly quickly!
Cremini mushrooms are seasoned with garlic, shallots, red wine, and fresh thyme, then arranged over toasted baguette slices along with a sprinkling of shredded Fontina cheese. Before serving, the crostini are broiled until the cheese is melted and bubbly for a wonderful combination of flavors.
Short on time? The mushrooms can be sautéed ahead of time and refrigerated a day or two in advance in an airtight container. Just don’t assemble the crostini and broil until ready to eat.
A Few Tips
Toast the sliced bread the first time just until lightly golden and sturdy enough to hold the sautéed mushrooms. They will get darker as they toast a second time to melt the cheese.
This recipe can easily be doubled for more people. Just take care to not overcrowd the mushrooms when cooking. If the pan is too small, sauté them in batches.
I used Cremini mushrooms, but feel free to swap for what is available or another favorite. A combination of different mushrooms would also be perfect.
If avoiding alcohol, the red wine can be substituted with a flavorful beef stock.
I topped each Crostino with a small piece of parsley for an extra burst of color. This is completely optional or you can add a little more fresh thyme.
Fontina is a pale cream colored, semi-soft cheese originally from the Valle d’Aosta (Aosta Valley) region in northwestern Italy. It is made from unpasteurized cow’s milk and the texture is especially perfect for melting. I have been able to find it in most larger grocery stores in the Uniter States and specialty cheese shops. Gruyère would also be a delicious option.
Looking for more recipes with mushrooms?
- Chicken and Mushroom Orzo
- Spätzle mit Pilzen (German Spaetzle with Mushrooms)
- Cogumelos Marinados com Bacon (Marinated Mushrooms with Bacon)
This recipe was originally posted in January 2015 and updated August 2021.
Mushroom Fontina Crostini Recipe
Adapted from Steele House Kitchen
Mushroom Fontina Crostini
- 14 Baguette slices 1/2 inch (1.25 centimeters) thick
- 1 tablespoon (15 milliliters) olive oil plus additional for drizzling over bread
- 1 tablespoon (15 grams) unsalted butter
- 1 shallot peeled and finely diced
- 2 cloves garlic peeled and minced
- 8 ounces (227 grams) cremini mushrooms chopped
- 2 tablespoons (30 milliliters) dry red wine
- Pinch salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves
- 4 ounces (113 grams) shredded Fontina cheese
- Fresh parsley for garnish
- Arrange the baguette slices on a large baking sheet and drizzle or brush with olive oil. Sprinkle with a pinch of salt.
- Broil the bread on low in an oven until golden and lightly toasted.
- In a large pan, place the olive oil and butter over medium heat. Once heated, add the shallots. Cook, stirring occasionally, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minutes.
- Add the mushrooms and cook, stirring occasionally, until browned.
- 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 the fresh thyme to taste and remove from heat.
- Spread the mushroom mixture over the toasted baguette slices.
- Top with a sprinkling of shredded fontina cheese. Place the baking sheet back under the broiler until the fontina is melted and bubbly.
- Serve immediately and garnish with fresh parsley if desired.