Easy Chanterelle Crostini with Cheese

goat cheese, honey and chanterelle crostini

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!

chanterelle mushrooms with cheese and honey on crostini

How to Cook Chanterelle Mushrooms

Start preparing this chanterelle crostini recipe with wild mushrooms. 

  1. 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.
  2. 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.
  3. I season them with salt when they’re just about done. Keep the chanterelles warm while preparing the crostini!

Honey, goat cheese and chantrelle 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!

pan-fried chanterelle mushrooms on toasted baguette

How to Make Chanterelle Crostini

Here’s how to make this easy mushroom appetizer:

  1. Start by cooking the chanterelles. Keep them nice and warm until you’re ready to use them.
  2. Next, toast the thinly sliced baguette for the crostini base.
  3. 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!
  4. To assemble this easy appetizer, pile on the chanterelle mushrooms onto each crostini. This is where slicing the mushrooms into smaller pieces really helps!
  5. Next, I love to drizzle each crostini with sweet honey and sprinkle a few fresh thyme leaves for garnish.
  6. Enjoy these appetizers warm for best results! They’re so delicious with the warm soft cheese and warm chanterelles!

5 crostini and tea sandwich appetizers

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!

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Chanterelle Goat Cheese Crostini

Easy Chanterelle Crostini with Cheese

10 minutes prep + 10 minutes cook
12 servings
Quick and easy chanterelle mushroom crostini appetizer recipe, with cheese and honey.

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!

Nutrition

Calories: 81kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg