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Mushroom bruschetta on a plate with fresh thyme.
AGT Editorial Team

Mushroom Thyme Crostini

5 from 1 vote
This mushroom thyme crostini is a deliciously easy appetizer to make for your next party or get-together! I love that it's vegan friendly but still super filling and packed with immense flavor! I guarantee no one will even know it's dairy and meat free! :)
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

  • ½ crusty baguette *see note (about 14 slices)
  • ¼ cup olive oil (or butter if not vegan!)
  • 16 oz. cremini mushroom, cleaned (any mushrooms would work)
  • 1 bunch fresh thyme leaves
  • 1 shallot, minced (or small onion)
  • ¼ cup sherry vinegar
  • 2 teaspoon flour
  • ¼ cup veggie stock, broth or water
  • salt & pepper to taste*

Method
 

  1. Your bread slices should be about ¼" thick. Brush 1-2 tablespoons of olive oil onto each slice. Season with salt and pepper.
    Sliced bread brushed with olive oil.
  2. Grill: Grill your crostini over high heat on both sides using a grill pan or outdoor grill until you get desired grill marks.
    Bake: Bake your crostini at 450°F on the middle rack for about 7 minutes or until golden brown and crispy.
    Set crostini aside and assemble mushroom topping.
    Grilled crostini.
  3. Slice your mushrooms no more than ¼" thick. Add 3-4 tablespoons of butter or olive oil to a hot skillet and toss in the mushrooms, minced shallot, and thyme. Saute for 2 minutes.
  4. Deglaze pan with sherry vinegar and let simmer for 30 seconds.
  5. Stir in the flour and after 30 seconds, add in the stock (or water). This will help to thicken up the juices in the pan to create a pan sauce for your crostini. If it is too dry, add a bit more stock. Salt to taste!
  6. Remove thyme leaves and spoon a couple tablespoons onto each crostini. Garnish with more thyme leaves and a drizzle of olive oil.

Notes

Yield: 14 crostini
  • Add minced garlic for more flavor!
  • The yield will differ depending upon the size of your crostini.
  • Make sure to season the mushrooms with salt and pepper to your liking. Mushrooms need seasoning!
  • Sherry vinegar adds a delicious acidic flavor to your mushrooms without that vinegar taste. You can substitute marsala wine or wine if needed.
  • You can remove the thyme leaves ahead if you feel like.
  • The crostini should stay crispy for up to an hour.
  • Keep crostini warm in the oven at 200 degrees F.
*I used a long narrow baguette to give me 14 smaller crostini. If using a wider baguette, your yield will be less although the serving size should stay the same.