Crostini (toasted Bread) Recipe
Roasted mushroom, baby arugula, parmesan cheese, truffle oil
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Ingredients
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Crostini (toasted bread)
Roasted mushrooms
Assembly & garnish
Method
Crostini (toasted bread)
- 1
Slice and oil
Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices about 1/2-inch thick. In a small bowl combine 3 tbs extra-virgin olive oil with a pinch of salt and freshly ground black pepper. Brush or lightly brush each slice on both sides with the oil mixture.
- 2
Toast
Arrange bread slices in a single layer on a baking sheet. Bake in the preheated oven 8–10 minutes, flipping once, until edges are golden and crisp. For extra garlic flavor, when crostini are warm, rub each slice lightly with the cut side of 1 garlic clove. Set aside to cool slightly.
Roasted mushrooms
- 3
Prepare mushrooms
While the bread toasts, heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When hot and butter has melted, add the sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam).
- 4
- 5
Deglaze and season
If using, add 2 tbs white wine to deglaze the pan, scraping up browned bits; cook 1–2 minutes until liquid reduces. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Remove from heat and keep warm.
Assembly & garnish
- 6
Dress arugula
In a small bowl toss 1 cup baby arugula with a light squeeze of the optional 1/2 lemon (about 1/2 tbs juice) and a tiny pinch of salt and pepper—just enough to brighten but not wilt the leaves. If desired, toss with 1 tsp olive oil instead of lemon.
- 7
- 8
Finish and serve
Shave or scatter Parmigiano-Reggiano over each crostini (about 1/2 tsp–1 tsp per piece). Drizzle very lightly with truffle oil—use sparingly (about a drop or two per crostini) so it enhances but doesn’t overpower. Garnish with microgreens or chives if using. Serve immediately while crostini are crisp.