Mushroom Crostini with Boursin Cheese
I love mushrooms so much but sometimes I do not want to spend the time making a stuffing, filling the mushrooms, and then baking them. When in a crunch for time, these Mushroom Crostini’s are a flavorful go to. Boursin cheese is soft, spreadable, and adds so much flavor. It is basically sold at all local grocery stores so you shouldn’t have a problem finding it. The use of some fresh herbs really brings the snack to the next level.
Mushroom Crostini with Boursin Cheese
- Prep Time
10 min
- Cook Time
10 min
- Total Time
20 min
- Servings
12
- Difficulty
Easy
Ingredients
- 12 slices of some type of French baguette
- 2tbsp olive oil
- 2tbsp garlic powder
- 5oz boursin cheese softened- I used black truffle sea salt
- 2tbsp salted butter
- 1 shallot thinly sliced
- 3 cups of mushrooms sliced- I used cremini and button
- 2 tbsp sherry vinegar
- Salt and pepper
- 1 sprig of rosemary left whole
- 1 bunch of chives chopped
Instructions
- Preheat oven to 425°F. Slice your baguette on the bias and place on a baking sheet. Drizzle each piece with olive oil and garlic powder. Toast in the oven for 5 minutes and then flip and cook another 5 minutes.
- While the bread is toasting, slice your shallot and add to a nonstick skillet over medium heat with the butter. Allow the shallots to slightly soften in the butter before adding your mushrooms. About 3 minutes.
- Add the mushrooms, sherry, a dash of salt and pepper, and the entire sprig of rosemary. Allow the mushroom mixture to cook down and for the vinegar to evaporate. Stir every few minutes until the mushrooms are soft. Taste for salt. Good chance you will need to add more.
- Take your toasted bread and smear it with the boursin cheese, top with the mushroom mixture, and garnish with chives.
- Serve immediately or at room temp.
Tips
- Remove the entire sprig of rosemary and discard. Leaving it whole makes this easy. The oils and flavor of the rosemary will still penetrate into the mushrooms.
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