Mushroom Brie Crostini Baguette (Print Version)
# Ingredients:
→ Crostini Base
01 -
1 baguette, sliced into 1.25 cm thick rounds
02 -
1 tablespoon olive oil, for brushing
→ Mushroom Topping
03 -
250 grams Baby Bella mushrooms, thinly sliced
04 -
2 garlic cloves, minced
05 -
60 millilitres Marsala wine
06 -
1 tablespoon olive oil
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
09 -
1/8 teaspoon crushed red pepper flakes, optional
10 -
1 teaspoon fresh thyme leaves
→ Assembly & Garnish
11 -
200 grams Brie cheese, sliced
12 -
1 bunch fresh parsley, finely chopped, for garnish
# Instructions:
01 -
Preheat oven to 190°C. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Toast for 3–5 minutes until golden. Remove from oven and set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Add sliced mushrooms and cook, stirring, for 5–7 minutes until moisture is released and mushrooms are deeply browned. Pour in Marsala wine and simmer until liquid reduces by half, about 2–3 minutes.
03 -
Add thyme leaves, season with salt and black pepper, and incorporate red pepper flakes if desired. Stir thoroughly and remove from heat.
04 -
Place a slice of Brie cheese on each toasted baguette round. Spoon generous portions of mushroom mixture over the Brie.
05 -
Return the assembled crostini to the baking sheet and bake at 190°C for 3–5 minutes until Brie softens and just begins to melt.
06 -
Remove from oven, allow to cool for 1 minute. Garnish with chopped parsley and serve immediately while warm.
# Notes:
01 -
For best flavour, use a rustic or artisanal baguette and freshly sliced Brie. If desired, use a mandoline to achieve evenly sliced mushrooms for consistent browning.