Easy Mushroom Crostini with Caramelized Onions (Print version)
Crisp baguette slices topped with herbed goat cheese, jammy caramelized onions, browned mushrooms, and fresh thyme.
# Ingredients:
For the crostini
01 -
1 baguette, cut into 18 slices about 1/2 inch thick
02 -
2 tablespoons olive oil, for brushing
03 -
4 oz (115 g) goat cheese, softened
04 -
1 tablespoon chopped chives or parsley, for serving
For the mushroom onions
05 -
1 tablespoon unsalted butter
06 -
1 tablespoon olive oil
07 -
2 medium yellow onions, thinly sliced
08 -
12 oz (340 g) cremini mushrooms, sliced
09 -
2 cloves garlic, minced
10 -
1 teaspoon fresh thyme leaves, plus more for serving
11 -
1 tablespoon balsamic vinegar
12 -
2 tablespoons vegetable broth or dry white wine
13 -
1/2 teaspoon kosher salt, plus more to taste
14 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat the oven to 400°F. Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil, and bake for 8-10 minutes until lightly golden and crisp at the edges.
02 -
Melt the butter with 1 tablespoon olive oil in a large skillet over medium-low heat. Add the onions and cook for 18-22 minutes, stirring often, until soft and golden.
03 -
Add the mushrooms to the skillet. Cook for 8-10 minutes until their moisture evaporates and the edges begin to brown.
04 -
Stir in the garlic, thyme, balsamic vinegar, broth or wine, salt, and pepper. Cook for 1-2 minutes until glossy and thick. Taste and adjust salt if needed.
05 -
Spread each toast with softened goat cheese. Spoon the warm mushroom and caramelized onion topping over the cheese, then finish with chives or parsley and extra thyme.
# Good to know:
01 -
The mushroom-onion topping can be refrigerated for up to 3 days.
02 -
Toast the bread close to serving time for the best crunch.
03 -
Serve warm or at room temperature.