Creamy Mushroom Crostini

This crispy and garlic-forward crostini features beautifully sauteed mushrooms and fresh herbs atop a generous layer of creamy cashew sauce. It’s a little like having a two-bite, white-sauce mushroom pizza!

Ingredients:

Mushroom Saute:

1 pack of baby bello mushrooms

1 pack of shiitake mushrooms

2 - 3 sprigs of fresh rosemary

4 - 5 sprigs of fresh thyme

2 Tbsp olive oil or unsalted butter

Himalayan salt to taste

Cracked pepper to taste

Creamy Cashew Sauce:

1 cup soaked cashews

½ cup water

½ lemon, juiced

1 small-medium clove garlic (more if you love the stuff)

2 Tbsp nutritional yeast

2 Tbsp olive oil

½ tsp Himalayan salt or more to taste

Garlic Crostini:

½ baguette, sliced ¼ inch thick

2 - 3 cloves garlic, crushed

¼ cup olive oil

Directions:
Line a baking tray with a silicone baking mat or parchment paper. Fill your tray with the sliced baguette keeping a little space between each slice.

In a small bowl combine your olive oil and crushed garlic to create an oily paste. Using a brush, coat the top of each slice of bread making sure a little crushed garlic makes its way onto each slice.

Sprinkle with a pinch of salt and place in the oven under broil for 3 - 5 minutes. Stand close by and keep an eye on your crostinis removing them when golden and crisp.

Clean and slice the mushrooms. If the shiitake mushrooms are mini you can leave them whole as they shrink up in size while cooking.

In a pan, warm the olive oil on medium heat and add your mushrooms, cooking down and frequently stirring.

Add your fresh herbs and seasonings and if needed you can add another drizzle of oil while the mushrooms saute. Set aside.

In a high-speed blender add all sauce ingredients and puree until smooth. Transfer your creamy cashew sauce into a glass jar or a bowl for ease of spreading onto the crostini.

To assemble the crostini, layer 1 Tbsp or less of the creamy cashew sauce over the crispy crostini. Place 1 Tbsp of sauteed mushrooms on top and garnish with some fresh thyme.

Transfer your crostinis to a decorative plate for serving.

Sundried Tomato and Feta Crostini

This sweet and salty spread atop our crispy garlic crostini is so delicious and with the addition of some spicy arugula greens to garnish, the balance in flavor is perfect. This is also one of the quickest and easiest appetizers to make that will be a crowd favorite.

Ingredients:

7oz (198g) feta cheese, broken

6-8 sundried tomatoes, chopped

1 tbsp olive oil

garnish: cracked pepper, fresh basil or arugula, olive oil drizzle

Garlic Crostini:

½ baguette, sliced ¼ inch thick

2 - 3 cloves garlic, crushed

¼ cup olive oil

Directions:

Line a baking tray with a silicone baking mat or parchment paper. Fill your tray with the sliced baguette keeping a little space between each slice.

In a small bowl combine your olive oil and crushed garlic to create an oily paste. Using a brush, coat the top of each slice of bread making sure a little crushed garlic makes its way onto each slice.

Sprinkle with a pinch of salt and place in the oven under broil for 3 - 5 minutes. Stand close by and keep an eye on your crostinis, removing them when golden and crisp.

Add 7 oz feta cheese to a food processor. You can break it into smaller pieces. Add 6-8 sundried tomatoes, chopped, and olive oil. Blend until smooth or desired consistency.

Spread onto the prepared garlic crostini and top with cracked pepper, fresh basil, and/or arugula. Drizzle with olive oil.

Transfer your crostinis to a decorative plate for serving.

Crostini Appetizers

Recipe