“Crostini” translates into “little crusts” in Italian and the variations are endless. They can be simply brushed with extra-virgin olive oil before being seasoned with salt and pepper, or topped with any combination of meats, vegetables, cheeses and herbs! For today, we have a baguette slice that has been brushed with butter and toasted until the exterior is just crisp before being topped with a slice of gooey Camembert cheese followed by cremini mushrooms that’s been cooked with shallots, garlic and parsley. A hit of lemon juice during cooking and even right before serving adds a burst of brightness that takes each bite to the next level.
Ingredients (Yields 6 crostini)
- 6 slices baguette, 1/3 inch thick
- 1 tablespoon unsalted butter, plus more for buttering baguettes
- 6 slices Camembert cheese
- 1 tablespoon extra-virgin olive oil
- 1 cup cremini mushrooms, sliced
- 1 shallot, minced
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 1/2 lemon
- Small handful fresh parsley, minced
- Fresh parsley, for garnish, optional
- Preheat the oven to 300 degrees F.
- Lightly butter the baguette slices on both sides and arrange on a baking sheet. Bake until the baguettes are crisp and lightly golden, about 10 minutes.
- Remove the baking sheet from the oven and top each baguette with a slice of Camembert cheese before setting aside.
- In a cast iron skillet over high heat, melt the butter.
- When the butter is melted, add in the olive oil and the mushrooms. Allow the mushrooms to cook undisturbed until lightly brown, about 1 minute. Stir and allow the mushrooms to cook for another minute undisturbed.
- Add the shallot and garlic. Season with salt and pepper. Toss everything together and cook for another minute.
- Turn off the heat and squeeze in the juice of half a lemon before adding the parsley. Quickly toss the ingredients together one last time before serving immediately over each crostini.
- Garnish with fresh parsley, optional.