Appetizer Spotlight FBC2017: Mushroom Crostini 3 Ways by Imagelicious

With our appetizer contest coming to a close, we’re sharing entries that came in just under the wire! We’ve got a few more for you, which is certainly not making our job any easier!Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members were invited to join the contest, earning them entry and accommodations at the conference, as well as a spotlight feature at the Mushrooms Canada table during the opening night reception. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

We’re excited to have Julia from Imagelicious joining the competition! She’s bringing a pub classic home, with crowd-pleasing spicy bites.Mushroom Crostini 3 Ways – sour cream and green onion, ricotta and thyme, cream cheese and dill. All three delicious, all three easy, all three flavourful and very affordable.

Not only these Mushroom Crostini are easy to make, they are also perfect to make for a dinner party as individual components could be made in advance and they only take a few minutes to assemble before guests come over. Mix sour cream, ricotta, and cream cheese with herbs and refrigerate; you could do it early in the day or even a day or two ahead. Toast the baguette slices in the morning and cook the mushrooms at the same time. A little bit before the guests come over get all the delicious dairy spreads and mushrooms out of the fridge to bring them to room temperature and then assemble.Mushroom Crostini 3 Ways
Mushroom Crostini is delicious and elegant appetizer that is really easy to make and is perfect for any time of the year. Made with ricotta, sour cream, or cream cheese, and, of course, perfectly sautéed mushrooms, they will satisfy any taste.

Prep Time: 5 mins | Cook Time: 15 mins | Makes: 12


1 tablespoon butter (divided)
1/2 pound Canadian cremini mushrooms, sliced
1-2 teaspoons olive oil
1/2 baguette (sliced into 12 rounds)
Cream cheese and dill mushroom crostini
1/4 cup cream cheese, softened (60 g)
1 tablespoon dill (chopped)
salt, pepper to taste
Ricotta and thyme mushroom crostini
1/4 cup ricotta (60 g)
1 teaspoon olive oil (optional)
3 sprigs fresh thyme
salt, pepper to taste
Sour cream and green onion mushroom crostini
1/4 cup full fat sour cream (60 g)
1 green onion, white and green part, chopped
salt, pepper to taste


1. Heat medium size pan on medium heat and melt half a tablespoon of butter. Add sliced mushrooms, stir and cook for about 8-10 minutes WITHOUT STIRRING. Not stirring allows the mushrooms to lose liquid, then it evaporates and later the mushrooms get golden brown.
2. After about 8-10 minutes stir the mushrooms and flip them to the other side, add the rest of the butter and cook again WITHOUT STIRRING for a couple more minutes or until there’s no more liquid and they are all golden brown.
3. Meanwhile in a different large pan heat 1-2 teaspoons of olive oil and toast the baguette slices until golden brown on both sides. For me it usually takes exactly the same amount of time as the mushrooms take to cook.
4. While both mushrooms and baguettes are cooking, make different spreads.
Cream cheese and dill spread
1. Mix softened cream cheese with chopped dill, add salt and pepper to taste. Leave a little bit of chopped dill to sprinkle on top of the mushroom crostini.
Ricotta and thyme spread
1. Mix ricotta with 1 teaspoon of olive oil (if using), leaves from 3 sprigs of thyme, add salt and pepper to taste. Leave a little bit of thyme to sprinkle on top of the mushroom crostini.
Sour cream and green onion
1. Mix full fat sour cream with chopped green onion, add salt and pepper to taste. Leave a little bit of chopped green onion to sprinkle on top of the mushroom crostini.
To assemble
1. Top toasted baguette slices with different spreads, 4 baguette pieces with each of the sour cream, cream cheese, and ricotta spreads. Top with sautéed mushrooms and sprinkle with leftover herbs.

Notes: You might have a little bit of each spread left over. Feel free to make a couple more crostini with it.~~~~~

FBC Members were encouraged to join the competition with their own recipe! The contest is now closed.

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