Ingredients
- Baguette or Sliced Bread – 1 baguette or 6-8 slices of bread, cut into discs or squares
- Olive Oil or Butter – 2 tbsp
- Garlic – 1-2 cloves, minced
- Mushrooms – 1 cup, finely chopped (use cremini, button, or any mix of mushrooms)
- Fresh Herbs – 1 tbsp, chopped (thyme, parsley, or rosemary)
- Salt & Pepper – to taste
- Cream Cheese – 3 tbsp (or sour cream, for a lighter taste)
- Grated Cheese – 1/2 cup (Gruyère, mozzarella, or cheddar)
- Parmesan Cheese – 2 tbsp, grated (optional, for extra flavor)
- Fresh Parsley – for garnish
To serve
- Cooked spaghetti
Method
- Prepare the Base:
- Preheat the oven to 350°F (175°C).
- Slice the baguette into 1/2-inch thick discs, or use a cookie cutter to make discs from bread slices.
- Brush the bread with olive oil or melted butter on both sides.
- Arrange on a baking sheet and toast in the oven for about 5 minutes until golden. Set aside.
- Make the Mushroom Topping:
- In a skillet, heat 1 tbsp of olive oil or butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped mushrooms and cook for about 5-7 minutes until they release their moisture and become golden brown.
- Add herbs, salt, and pepper to taste, then stir in the cream cheese. Mix until the cream cheese melts and the mixture is creamy.
- Remove from heat and let cool slightly.
- Assemble the Crostades:
- Spoon a small amount of mushroom mixture onto each toasted bread disc.
- Sprinkle with grated cheese and a little Parmesan if using.
- Broil for Melty, Golden Cheese:
- Place the assembled crostades back on the baking sheet.
- Set your oven to broil and broil the crostades for about 2-3 minutes, or until the cheese is bubbly and golden brown. Watch closely to prevent burning.
- Garnish and Serve:
- Garnish with fresh parsley or additional herbs for color.
- Serve warm.