How to make Crostini | Mushroom Whisky Crostini Recipe & other toppings

A crostini recipe for any party or just because! How to make crostini plus ideas for any topping! Also, a detailed recipe for Mushroom Crostini with a whisky cream sauce on ricotta, spread on crispy bread. Amazing as an appetizer but hearty enough for a vegetarian main dish!

Crostini is the perfect appetizer or snack for game day, parties or just for dinner. Crostini can be sweet or savory.

I love the idea of a crostini bar, with crispy bread slices and all the toppings that you can think of! Everyone at your party can choose their own toppings!

Check out the list below for topping ideas!

How to make Crostini

Crostini is essentially just crispy bread topped with your choice of toppings. Crostini is an easy and versatile appetizer for parties or just because!

To make this crostini recipe, you'll start with bread, sliced thin, olive oil and spices.

I like to buy fresh baguettes at the grocery store and pop them in the freezer until I'm ready to use them.

First, slice the baguette in thin slices. You can cut them straight across if desired or at a slight angle for a little more surface area for your toppings.

Brush the sliced bread with olive oil on both sides.

Sprinkle with salt and pepper on both sides.

To season your crostini even more, brush a fresh clove of garlic on the bread. Only use garlic on the slices if it compliments the flavor on your toppings.

Place the slices on a baking sheet and bake at 375F for a total of 8 to 10 minutes, turning them over half way through.

If you have made your crostini in advance, just store the baked and crispy slices in an airtight container until ready to use.

Crostini Topping Ideas

Whether you want a sweet or savory appetizer, crostini should be on your menu! Here is a list of ideas for your next party appetizer!

• Hard or soft cheeses - Cheese is a crowd pleaser and there is at least one type of cheese that compliments every topping you can think of. Try Brie, Manchego, ricotta, parmesan, cheddar, or even cream cheese. Cheese can be spread or melted onto the bread as the first layer or can be sprinkled on top.
• Fruit spreads - You can use store-bought or homemade jams and chutneys on your crostini. They blend amazingly well with most cheeses.
• Herbs - Fresh or dried herbs can add a real punch to the flavors of your crostini. Some of the most common are thyme, basil, mint, and rosemary. Pesto would be amazing as well!
• Fresh Fruit and Vegetables - Sliced apples, pears, grapes, apricots, figs, cucumbers, tomatoes, and onions, to name just a few, add freshness and flavor!
• Meats - Thinly sliced proscuitto, salami, pepperoni, or bacon - whatever suits your fancy!

Some of my favorite combinations for Crostini Toppings are:

Brie + Hot Pepper Jam + Bacon crumbles

Ricotta + Proscuitto + Asparagus

Cheddar + Apple + Chives

Cream Cheese + Peach + Ginger

Ricotta + Blueberries + Lemon Zest

Chicken + Sriracha Maple + Parmesean

Brie + Blackberries + Honey + Black Pepper

Pesto + Tomatoes + Pepitas

Cream Cheese + Salmon + Dill

Blue Cheese + Pear + Honey _ Walnuts

Ricotta + Butternut Squash + Sage

White Bean Hummus + Peppers

My Favorite Crostini Recipe

Below is a recipe for my all-time favorite way to serve (and eat!) crostini!

Mushrooms are hearty and delicious and there are so many varieties available year round. Use your favorite type of mushroom or mix them up for this topping.

In honor of St Patrick's Day, and because I love it, I have used Whisky in the sauce that coats the mushrooms. You can use your favorite whisky but just remember that some of the whisky's flavors will come through. If you use a smoky or peaty whisky, the smoke or peat will be imparted into your mushrooms. No problem, in my opinion, just make sure that is what you want!

Mushroom Whiskey Crostini

Recipe by Tanya Ott

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 12 slices crusty baguette, cut on an angle

• 2 to 3 Tablespoons Olive Oil

• 3 Tablespoons butter

• 120 grams (¼ pound) white button mushrooms

• 120 grams (¼ pound) shiitake or chanterelle mushrooms

• 2 large green onions, finely chopped

• 2 to 3 large cloves garlic, minced

• 2 teaspoons fresh thyme

• 120 mL whisky, I used Jameson's Caskmates Stout Edition

• 120 mL heavy cream

• 2 teaspoons lemon juice

• Salt and pepper, to taste

• 4 ounces ricotta

• 2 Tablespoons chives, chopped

Directions

• Preheat the oven to 375F. Place bread slices on a baking sheet and drizzle with olive oil. Turn the slices over and drizzle the opposite side with olive oil. Baker for 8 to 10 minutes or until lightly browned. Remove from the oven and set aside.
• Place the ricotta in a fine mesh stainer over a medium bowl to allow the liquid to drain out. This step can be done the night before and stored covered in the refrigerator overnight if you have time. If not, allow to sit on the counter for as long as possible.
• Clean the mushrooms by rubbing with a paper towel and discard the stems. Chop the mushrooms into bite size pieces.
• In a large skillet, melt the butter. Allow the butter to brown slightly. Add the mushrooms and spread them out to a single layer if possible. Cook over medium heat until caramelized, about 5 minutes. Stir them up and cook for an additional 5 minutes.
• Add the green onions, garlic and thyme and stir often until the onions are softened. Add the whisky and stir well. Allow to cook until the alcohol smell is burned off. Add the heavy cream and stir constantly until the sauce is thickened. Add the lemon juice, salt and pepper. Taste and adjust seasoning as needed.
• Assemle the Crostini just before serving: Spread 1 to 2 tablespoons ricotta on a slice of baguette. Spoon on mushrooms and sprinkle with chives. Serve warm or at room temperature.