Mushroom & Brie Toast Crostini Recipe

Prepare and toast baguette

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.3 cm) slices to yield about 12–14 pieces. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly on both sides with the 2 tbs olive oil. Sprinkle the slices evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Toast in the preheated oven for 8–10 minutes, flipping once halfway through, until edges are golden and crisp. Remove and let cool on a rack while you make the topping.

Clean and prepare mushrooms: wipe mushrooms with a damp paper towel and slice to roughly uniform thickness (about 1/4-inch). Pat dry if needed to avoid steaming.

Heat a large skillet over medium-high heat. Add 1 tbs unsalted butter and 1 tbs olive oil until butter foams.

Add the finely chopped shallot and cook 1–2 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed 2–3 minutes to develop color, then stir and continue to cook 3–4 minutes until browned and most of the moisture has evaporated.

Add 2 tbs dry white wine or sherry to deglaze the pan, scraping up any browned bits. Cook 1–2 minutes until the alcohol reduces and the liquid mostly evaporates.

Stir in 1 tsp chopped fresh thyme, 0.75 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp lemon zest. If you prefer a creamier topping, stir in 2 tbs heavy cream and cook 1 minute to thicken slightly. Taste and adjust seasoning.

Remove the pan from heat and let the mushroom mixture cool 3–5 minutes so it will sit nicely on the crostini without making them soggy.

Slice the brie into thin wedges or small pieces, leaving some rind intact — aim for pieces that will sit on each crostini (about 12 pieces from 6 oz). If the brie is very soft chill briefly to make slicing easier.

Place a piece of brie on each toasted baguette slice. If you want the brie slightly melted, place assembled toasts under a broiler for 30–60 seconds until the brie just softens (watch carefully).

Top each brie-covered crostini with a generous spoonful of the mushroom mixture, pressing gently so it adheres.

Drizzle each crostini with about 1/4 tsp honey (total ~1 tsp used), finish with a few microgreens or a pinch of chopped parsley, and a crack of black pepper to taste.

Serve immediately while crostini are crisp and brie is warm/soft. Leftover topping can be refrigerated up to 2 days and reheated gently before using.