Roasted Wild Mushroom Crostini Recipe with Easy Garlic Basil Ricotta Spread
Whenever I have a dinner party, I love to serve nice hors d'oeuvres. Having a little bit of finger food to snack on is a perfect way for your company to settle in before you serve the main course. Of course, there are tons of options for little snacks. You can always make a charcuterie board—but today I’m going to show you how to make my Roasted Wild Mushroom Crostini with a surprisingly easy-to-make garlic basil ricotta spread.
Let’s start with the mushrooms.
What’s the best kind of mushroom for mushroom crostini?
Roasting mushrooms really brings out their earthy flavor. I personally like to use a variety of different mushrooms for this recipe, so multiple layers of that earthy flavor have an opportunity to appear. In my opinion, the best mushrooms for crostini are a mixture of crimini, shiitake, oyster, and good old reliable button mushrooms.
These roasted mushrooms are terrific on crostini, but keep the recipe handy for future use: They’re equally as delicious to top off a perfectly grilled steak or even some sliced roasted chicken.
What Kind of Wine to Serve with Wild Mushroom Crostini
These wild mushroom crostini are easy to whip up and are great paired with your favorite wine. These easy-to-make appetizers have a rich flavor profile so you can pair them with fuller-bodied wines like pinot noir, syrah, zinfandel, or a nice barrel-aged chardonnay. When I’m in the mood for something on the lighter side, I really like them with a malbec or riesling. Why not make them a few times and try them with everything?
They’re great for enjoying with friends and will definitely be a hit at your next gathering!
These wild mushroom crostini are easy to whip up and they’re a great vegetarian option too. The earthy flavor of roasted mushrooms paired with creamy ricotta cheese makes for a savory dish with rich and dreamy layers of flavor. Invite your family and friends over—they will really be impressed with this one.
Bonus: Have you ever wondered, “What’s the difference between crostini and bruschetta?” Get the answer (and so much more!) over at Blame it on Biscotti: What’s the difference between bruschetta and crostini?
Roasted Wild Mushroom Crostini Recipe with Easy Garlic Basil Ricotta Spread
Ingredients
- 1 pound mixed mushrooms, cleaned, trimmed and cut into 1½-inch pieces
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon coarse kosher or sea salt
- A pinch of ground black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme leaves
- 1 clove of garlic, peeled and finely chopped
- 1 cup whole milk ricotta, drained for 15 minutes in a mesh sieve
- 2 tablespoons fresh basil, finely chopped
- 1 clove of garlic, peeled and finely chopped
- 12 slices of French baguette or Italian bread, cut in ½-inch slices on a slight diagonal
- enough extra-virgin olive oil to brush bread slices
- 1½ cups loosely packed arugula
- Grated Parmesan or Asiago cheese
Instructions
- Begin by roasting the mushrooms. Preheat the oven to 400 degrees. Clean the mushrooms with a mushroom brush or a damp paper towel and slice into pieces.
- Line a baking pan with foil and spray lightly with non-stick food spray. In a large bowl, combine the mushrooms with the olive oil, salt, pepper, chopped garlic, and thyme. Arrange the mushrooms in an even layer on the prepared pan. Roast for approximately 12 to 14 minutes, or until the mushrooms begin to lightly crisp on the edges.
- Place all of the ricotta spread ingredients in a bowl. Mix to combine.
- Preheat the broiler on high. Line a baking pan with foil. Place the bread slices in an even layer on the pan. Brush the top of the slices with extra-virgin olive oil. Broil until lightly browned. Turn slices over and lightly brown the other side of the bread. Be careful not to overdo it!
- In a mixing bowl, combine the roasted mushrooms and the arugula. Toss gently to combine.
- Spread the ricotta cheese mixture on the bread slices. Top with the mushroom arugula mixture. Garnish with grated Parmesan or Asiago cheese.
