Mushroom Bruschetta Crostini are a fantastic appetizer that has only 6 ingredients. It comes together quickly for perfect Mediterranean classic flavors.
Appetizers are the soul of a party spread. There’s the lineup of wines and pretty glasses and maybe even some alcohol, mixes and a bucket of ice but the food is what pulls it all together.
When people are coming over they want to laugh and have fun but you’d better believe they want snacks too. I’m all about having finger foods.
The dips and veggies are there but I really like when you can pick up an appetizer, all by itself, and get a bite or two.
That’s where Mushroom Bruschetta Crostinis come into play.
So … there was always plenty of food at our parties. Now, at mine too.
Another one of my favorites to serve besides crostini are rollups. Sun-Dried Tomato Pesto Tortilla Rollups is a crowd pleaser and so simple.
And how about something spicy like Slow Cooker Spiced Cashews? I can eat those by the handful.
Oh, man! I can make a very long list here but I’ll stop and get back to Mushroom Bruschetta Crostini and it’s Mediterranean flavors.
An added bonus to this recipe is that the Cremini Mushroom Bruschetta is also sublime on its own as a side dish.
Also, added as a topping for pasta or lentils it adds an unexpected treat. Or add it to your fajitas with a little vegan cheese and it is all you need.
Toss it with roasted new potatoes and it brings your potatoes to a new height.
I actually misspelled Mushroom Bruschetta Crostinis in the URL so I need to stick with it because google tells me so. 🙂 It’s Crostini without the ‘s’.
Cremini Mushrooms, red bell pepper, and onion is a perfect combination. Double or triple the recipe because it freezes perfectly.
Mushroom Bruschetta Crostini photographed for a close-up look.
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Cremini Mushroom Bruschetta Crostini
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion diced
- 1 red bell pepper dices
- 8 ounces cremini mushrooms , sliced and barely chopped, about 10
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 long loaf of Italian bread for slicing
Instructions
To make the bruschetta:
- Heat the coconut oil in a large skillet and sauté the onion and red bell pepper for 10 minutes.
- Add the cremini mushrooms and sauté 10 to 15 minutes more.
- The mushrooms will shrink and add moisture to the mixture.
- Season with the salt and pepper. Set aside.
To make Crostini
- Slice a long baguette loaf (or use pre-sliced)
- Lightly brush oil on each slice and place on a cookie sheet.
- Fill up the cookie sheet in a single layer.
- Set oven to broil and toast on the top shelf under the broiler. Do not walk away - watch the toast closely.
- Remove from the oven as soon as the toasts turn a golden brown.
- Spoon bruschetta onto the toasted bread slices and serve.
- I used pinches of fresh parsley to garnish the tops.
Notes
Nutrition
TO FREEZE:
If freezing – Cool completely to room temperature. Put in a freezer container as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off.
Prepare the crostini toasts as described above. Put some bruschetta on each toast and serve.
Oh, yes Jacqueline. I love classic tomato bruschetta. It sounds so good and thank you so much!
You had me at mushrooms Ginny. I do love a good bruschetta, add mushrooms and I am in heaven. I’ve been making a lot of a spanish bruschetta lately. You grate tomatoes, mix them with a glug of oil oil, some dried oregano and black pepper and heap it onto garlic rubbed toasted bread. It’s so simple but utterly delicious!
Sounds delicious, I love mushrooms!
I love mushrooms! This is a great crostini recipe, perfect for next party.
I can have this crostinis any time, flavourful and filling.
No specific temperature Hayberry – set the oven to broil. Set your rack on the top spot and don’t walk away. They toast up in about a minute or so.
nice recipe but what temp are you cooking your bread ??
Thanks Kay! It really is 🙂 Sauté at medium-high and stir occasionally.
This looks to be a wonderfully versatile recipe. What temperature are you sautéing the veggies?
You are right Seth! It is easy and I bet it all disappears. 🙂 Have so much fun! You probably already know this but travel over there with the toasts and bruschetta separate so the toasts don’t get soggy. You can do it after you get there or let your friends spoon up.
Going to a vegan luncheon at a friend’s tomorrow and have been struggling to find a good recipe of a dish to bring, but I think that this may be just the one! I love mushrooms and bruschetta, so I’m sure these will be a hit. And I like the relatively easy and quick prep!
Thanks for posting Ginny! Cheers!
And I love your 2 year old. 🙂 Thanks so much!
These are so cute! My 2 year old is a serious mushroom addict! He would love these!
I do Mary Ellen and I try not to be the one that eats them all. 🙂
I ca’t wait Becky!
I totally agree! Appetizers set the “mood” for the rest of the food. These look so delicious I bet you run out of them fast!
These look perfect for the holiday table!
They really are Krista. Thank you!
Simple and perfect. Thanks Jenn!
Thanks Dianne! Mushrooms just make everything better 🙂
These will be a great appetizer during the Holidays!
I love everything about this! I adore mushrooms, especially cooked down like this and piled on some crusty bread slices. The perfect party appetizer!
Ooo… I love bruschetta, and I definitely prefer mushrooms to the usual tomatoes. This recipe looks great!
You and me both Anna! 🙂
Thanks! They disappear pretty fast without a party too. 🙂
I adore crostinis! One of my fave appetizers!
I completely agree with your mum about having too much food. Nobody wants to run out of food at a party! I have a feeling that these crostini would disappear in minutes.
Yeah! Up that game Erin 🙂
You think just like me Amy! I could make it a dinner with salad too 🙂
That’s great Cadry. I really love it too.
It’s a classic!
I need to up my appetizer game! I never make them. I should start with these!
What a great idea! I love mushrooms. I think these would be perfect for a light dinner with a side salad.
Oh, I love this hearty & warm alternative to standard tomato bruschetta. Perfect for this time of year!
Crostini are so amazing… love this combo!
hahaha Shelley! There’s never too much 🙂 Thanks too!
Yum! I’m always on the lookout for new appetizers! Better too much food than not enough! (Although personally, I don’t think you can ever have too much!) I’ll add this one to my repertoire! 😉
I love mushrooms! This looks like the perfect party appetizer!
That is great! Thanks for the support.
This looks delicious. Can’t wait to try it.
Ha! You sound like me. Yes, it is one of those recipes that can go in many different ways and I think a soup sounds great.
Yum! I love cremini mushrooms and bruschetta…and crostini. Lol. I be this would make a good soup as well.