Mushroom Crostini with Herbs and Garlic

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 5 mins. | Cook Time: 10 mins.


4 oz low-fat cream cheese (use high-fat if you prefer), softened to room temperature
1 clove of garlic, finely grated
a pinch of sea salt
a pinch of pepper
1/4 tsp dried basil
1/2 tsp dried thyme
approximately 1/2 whole grain baguette (about 16 thin slices)
220g Canadian crimini mushrooms, thinly sliced
2 tsp olive oil
1/2 tsp dried thyme
1/4 cup white wine
a pinch of sea salt
a pinch of pepper
fresh chives for garnish


1. Slice the 1/2 baguette into 16 thin slices and toast in a 375 degree oven until they’re a nice light golden brown colour (about 5-6 minutes)
2. Combine the softened cream cheese, the finely grated garlic, salt, pepper, basil and thyme until the mixture is smooth and the herbs and spices are incorporated evenly.
3. Heat a large skillet over medium high heat and add the olive oil, sliced crimini mushrooms, thyme, salt and pepper and saute until the mushrooms just begin to release their juices.
4. Add the white wine, reduce the heat to medium-low, and cover the pan while the mushrooms simmer in the wine until they’ve softened completely and turned a rich, dark brown colour.
5. Spread each toasted slice of baguette with a generous dollop of the herb and garlic cream cheese mixture and spoon several mushroom slices on top.
6. Garnish with some fresh chives, and serve immediate