I could eat just this cheesy mushroom crostini for a meal and be perfectly happy. I wanted something quick and easy for lunch this weekend, so I went to the refrigerator in search of options. I had some leftover slices of baguette from the previous night’s dinner, a handful of morel mushrooms that needed to be used up, some cremini mushrooms, a bit of Butterkäse cheese from Germany, some garlic, and a few sprigs of thyme. I simply sautéed the mushrooms in butter with the thyme and garlic, then I heated the crostini up in the oven until crisp then added some cheese to melt on top. I finished these yummy crostini off by topping each one with some buttery mushrooms and fresh parsley. I really loved the gooey-buttery cheese topped crispy bread with the garlicky mushrooms – perfect combination of flavors and textures.We all, kids included, thought these cheesy mushroom crostini were delicious.
Preheat the oven to 400 degrees. Slice a baguette into thin slices and place on a baking sheet. Place into the oven for 3-4 minutes, or until golden brown and crisp. Add slices of cheese to each crostini and bake for another 1-2 minutes, or until the cheese is just starting to melt. Remove from oven.
While the baguette slices are baking, heat the butter in a sauté pan over medium-high heat. Add the sliced cremini and morel mushrooms along with the full sprig of thyme to the HOT pan and let them sit for 2 minutes without stirring; toss and continue to cook for another 2-3 minutes, or until golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.
Spoon the mushrooms evenly on top of each crostini then sprinkle with fresh parsley. Serve immediately. Enjoy.