Easy Chanterelle Crostini with Cheese
If you love chanterelle mushrooms as much as I do, you’re going to love this recipe for chanterelle crostini with cheese! These mushroom appetizers are made with crispy baguette topped with creamy goat cheese, pan-fried chanterelle mushrooms and drizzled with honey. Every creamy, savory and sweet bite is so delicious! It’s the perfect holiday appetizer since chanterelles are in season only during the winter months! Plus, this recipe is super easy to scale up for more servings!
Ingredients for Chanterelle Crostini
Here are the ingredients you’ll need to make these easy chanterelle crostini with cheese:
- Chanterelle mushrooms: These sweet and nutty wild mushrooms are only in season once a year for a brief period of time, typically between November and December. Right on time of the holidays! I like to purchase them at Costco – they are reasonably priced and always fresh.
- Butter: for frying the mushrooms.
- Baguette: use a classic or rustic French baguette for the crostini base.
- Cheese: I typically make these with soft goat cheese, but you can also make them with Saint Andre Triple Crème cheese, brie cheese or even ricotta. Soften the cheese at room temperature for 15 minutes so it’s easier to spread.
- Honey: for drizzling over the top.
- Thyme: use fresh thyme for adding a little bit of flavor to these chanterelle crostini!
How to Cook Chanterelle Mushrooms
Start preparing this chanterelle crostini recipe with wild mushrooms.
- Chanterelle mushrooms should never be submerged in water. Instead, clean them with an extra-soft bristle toothbrush. Only dip them into water if they are extremely dirty. Slice the mushrooms thinly so they fit easily onto each appetizer.
- Next, preheat a large frying pan over high heat and add 1 tablespoon of butter. These mushrooms will release a lot of liquid as they cook. I recommend frying them on high heat so they caramelize and brown, instead of boil. Allow the liquids to evaporate, then keep frying the mushrooms until they’re golden all over; a total of about 10 minutes.
- I season them with salt when they’re just about done. Keep the chanterelles warm while preparing the crostini!
Preparing the Crostini Base
Once you have the chanterelles ready to go, it’s time to prepare the crostini! I really enjoy this appetizer with crispy rustic baguette! To prepare the bread, I slice a thin baguette into 1/3-inch thick slices and place the bread single layer onto a baking sheet. Next, brush the bread very lightly with olive oil and place the bread under the broiler for a few minutes. It’s the fastest way to toast a large amount of bread at once! I like to enjoy this appetizer warm and spread the cheese on while the bread is still toasty!
How to Make Chanterelle Crostini
Here’s how to make this easy mushroom appetizer:
- Start by cooking the chanterelles. Keep them nice and warm until you’re ready to use them.
- Next, toast the thinly sliced baguette for the crostini base.
- These chanterelles crostini are so delicious with a generous spread of creamy cheese! I typically make these with soft goat cheese, but you can also make them with Saint Andre Triple Crème cheese or even brie cheese. Spread the cheese onto the toasted baguette while it’s still warm so it spreads easier!
- To assemble this easy appetizer, pile on the chanterelle mushrooms onto each crostini. This is where slicing the mushrooms into smaller pieces really helps!
- Next, I love to drizzle each crostini with sweet honey and sprinkle a few fresh thyme leaves for garnish.
- Enjoy these appetizers warm for best results! They’re so delicious with the warm soft cheese and warm chanterelles!
More Recipes
Enjoyed this recipe? Check out some of my other tea sandwich and crostini recipes! This recipe is part of my ‘5 Easy Crostini Recipes‘ series!
- Club Tea Sandwiches – a classic combination of ham, salami and cheese, these appetizers are always a hit!
- Fig & Prosciutto Crostini – one of my all-time favorites, especially with fresh figs! You’ll love the salty prosciutto with the sweet figs!
- Steak & Guacamole Crostini – juicy and tender steak with creamy avocado, steak sauce and crispy baguette!
- Smoked Salmon Tea Sandwiches – a classic tea sandwich with smoked salmon, creamy cheese and cucumbers! Always a favorite!
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Easy Chanterelle Crostini with Cheese
Ingredients
- 1/2 large, thin baguette
- 1 lb chanterelle mushrooms
- 1 tbsp butter
- 3 oz goat cheese or triple creme cheese
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
Instructions
- Prepare the chanterelle mushrooms first. Chanterelle mushrooms should never be submerged in water. Instead, clean them with an extra-soft bristle toothbrush. Only dip them into water if they are extremely dirty. Slice the mushrooms thinly so they fit easily onto each appetizer.
- Next, preheat a large frying pan over high heat and add 1 tablespoon of butter. These mushrooms will release a lot of liquid as they cook. I recommend frying them on high heat the entire time so they caramelize and brown, instead of boil. Allow the liquids to evaporate, then keep frying the mushrooms until they're golden all over; a total of about 10 minutes. I season them with salt when they're just about done. Keep the chanterelles warm while preparing the crostini!
- To prepare the bread, I slice a thin baguette into 1/3-inch thick slices and place the bread single layer onto a baking sheet. Next, brush the bread very lightly with olive oil and place the bread under the broiler for a few minutes. Spread the cheese onto the toasted baguette while it's still warm so it spreads easier!
- To assemble this easy appetizer, pile on the chanterelle mushrooms onto each crostini. This is where slicing the mushrooms into smaller pieces really helps! Next, I love to drizzle each crostini with sweet honey and sprinkle a few fresh thyme leaves for garnish. Enjoy these appetizers warm for best results!
