Cheesy Truffle & Mushroom Crostini with Chives
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Cheesy Truffle & Mushroom Crostini

with Chives

30 MIN
$12.99 2-4 Servings
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From the Test Kitchen

These decadent crostini (or small toasts) feature toasted baguette layered with sautéed mushrooms and melty fontina, then finished with a sprinkle of rich truffle zest and fresh chives.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Cheesy Truffle & Mushroom Crostini with Chives
Title
  • 1 Small Baguette
  • 4 oz Mushrooms
  • 1 bunch Chives
  • 2 cloves Garlic
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1 Tbsp Verjus Rouge
  • 4 oz Shredded Fontina Cheese
step-by-step
instructions
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Halve the baguette lengthwise. Thinly slice the chives.

2 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Carefully add the verjus. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Make the crostini & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Top with the cooked mushrooms and fontina. Drizzle with olive oil and season with salt and pepper. Toast in the oven 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board and cut into equal-sized pieces. Serve the crostini garnished with the sliced chives and as much of the truffle zest as you’d like. Enjoy!

Tips from Home Chefs

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Cheesy Truffle & Mushroom Crostini

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Halve the baguette lengthwise. Thinly slice the chives.

2 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Carefully add the verjus. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Make the crostini & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Top with the cooked mushrooms and fontina. Drizzle with olive oil and season with salt and pepper. Toast in the oven 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board and cut into equal-sized pieces. Serve the crostini garnished with the sliced chives and as much of the truffle zest as you’d like. Enjoy!

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