Roasted mushroom crostini make a fabulous pair with Florette, a brie-like French goat cheese, finished with a drizzle of truffle honey.
- 1 baguette, thinly sliced on a bias
- 2 tablespoons olive oil, plus more for brushing
- 2 lbs assorted mushrooms (crimini, oyster, and shiitake), sliced
- 2 teaspoons fresh thyme, chopped, plus more for garnish
Salt and pepper
- 8 ounces Florette French goat cheese, softened
- Truffled honey or wildflower honey, for drizzling
- Preheat the oven to 350 degrees.
- Brush baguette slices with olive oil, then arrange on a sheet pan in a single layer. Bake for 15-20 minutes or until crisp.
- Toss mushrooms with 2 tablespoons olive oil, thyme, salt, and pepper. Spread out on a sheet pan in an even layer, then bake until browned and caramelized, about 25 minutes. Let cool.
- To assemble, smear about a tablespoon of Florette French goat cheese (including the rind) on each crostini, then top with mushrooms. Finally, drizzle with honey, sprinkle with more thyme leaves to garnish. Serve immediately.
The best part of this recipe is obviously the taste, but ease of preparation comes in at a very close second. Both the mushrooms and the crostini can be made a day in advance. Just keep the mushrooms refrigerated and the toasts in a zip-top bag at room temperature.
You can even assemble the toasts a few hours ahead of time, then pop them in a low oven (250-300 degrees F) for about 5 minutes to take the chill off the mushrooms, perk up the toast, and let the Florette get warm and gooey. Drizzle the honey right before serving, and you’re good to go.