Mushroom & Basil Crostini with Garlic & Cheese Spread

by Jennifer on May 17, 2010

If you're new here, you may want to subscribe to my tasty updates.

Post image for Mushroom & Basil Crostini with Garlic & Cheese Spread

Last week I was planning to make a lovely crostini for our monthly Moms Night Out however, company came by and I did not get to the store to buy the bread. Therefore, I picked up the bread yesterday and made these amazingly tasty crostini for the family.

Knowing that my son, sometimes enjoys mushrooms (mushroom soup), I knew he may end up grimacing but I was willing to risk it. These are super easy to make as you can saute the mushrooms while the bread is in the oven.

Thymely Tip: Remember, that simply because someone/kids do not enjoy a food in one form, does not mean they would not enjoy the flavor profile in another (raw versus sauteed)

Mushroom & Basil Crostini with Garlic & Cheese Spread
makes two dozen

2 Ciabatta Olive Oil Bread Stix (found at stop & shop)
1 Tablespoon Olive Oil
8 0z fresh mushrooms of your choice (I used baby portabello), finely chopped
1 tub of light garlic and herbs spreadable cheese
Fresh Basil leaves, chopped

Preheat oven to 400ºF. Slice the bread into 1/2 inch pieces. Because they were already made with olive oil, salt and pepper, I was able to skip this step.

Toast the bread for 10 minutes. Meanwhile, heat the olive oil over medium heat. Add the mushrooms and saute for about 6 minutes, stirring often.

Remove the bread from the oven and allow to cool slightly. Spread a 1/2 teaspoon of cheese spread onto the bread, a dollop of mushrooms and top with some basil.

We found that we did not need to use any seasoning as the cheese spread is salty enough.

Ms. WhitePlates May 17, 2010 at 1:27 pm

Sounds like a silly question but is the picture flipped in your computer's photo program? Other than that, I have no idea.

These look absolutely delicious and so simple for a quick meal with busy babies (I know the feeling). I love that you can dress them up for adults but kids will also gobble them up. Have you tried it with a sliver of smoked salmon? Swoon.

DailyChef May 17, 2010 at 4:36 pm

Yum! I can't wait to see the picture when it gets fixed – it sounds delicious just from reading it!

karla May 18, 2010 at 8:39 am


TheFitnessFreak May 20, 2010 at 4:53 pm

This would be delicious with my raw crackers! I love using mushrooms, it makes me think I'm eating meat : )

Meredith September 1, 2010 at 4:36 pm

Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!

Cajun Chef Ryan September 7, 2011 at 2:09 pm

Reminds me of bruschetta, and a great crusty tid bit.

Comments on this entry are closed.

{ 3 trackbacks }

Previous post:

Next post:

Savoring the Thyme