Chanterelle and Gruyere Crostini

Name: Chanterelle and Gruyere Crostini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Bread 8 slices; Parsley 1 tuft; Garlic 1 clove; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Chanterelle mushrooms (chanterelle) 5.3 oz; Gruyere cheese to grate 8 spoonfuls; Black pepper to taste

it de fr es br

471

Calories per serving

Vegetarian

Energy Kcal 471
Carbohydrates g 65.5
of which sugars g 1.5
Protein g 18.2
Fats g 15.1
of which saturated fat g 6.26
Fiber g 5.1
Cholesterol mg 26
Sodium mg 1061

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average
Note Plus 5 minutes of grilling

PRESENTATION

Golden crostini stacked with chanterelle crostini and Gruyere cheese definitely make any table look inviting—especially when you’re after something a little fancy but still super easy for gatherings. Earthy caramelized mushrooms give each bite a rich flavor while the creamy top layer brings in that DECADENT touch families often crave for a nice holiday appetizer. Soft mushrooms blend with a smooth cheese layer, so you get savory and a little chewy goodness together...kind of the best of both worlds for mushroom bruschetta lovers or anyone after a really good party bite. Kids and grownups both go for the way the cheese melts in with the mushrooms, plus the smell of fresh thyme adds that herbal freshness you usually only get from restaurant appetizers. Easy but still something you can bring out for special family meals or right along with a glass of wine for grown-up nights.

Families always come back to these chanterelle crostini for how EASY they are to customize and how well they work for busy hosting or simple weeknight appetizers. You’ll see folks swapping Gruyere cheese for creamy ricotta or sometimes switching it up with goat cheese crostini—pretty much anything works since the base is always good, savory, and just DELICIOUS whether you keep it classic or try a tangy version for extra kick. These easy mushroom appetizers aren’t just for the holidays: great for brunch spreads, casual weekend hangs, or honestly whenever company stops by and you want to make a good impression without fussing. Little extras like a drizzle of honey or new herbs can keep things interesting for picky eaters or adventurous tasters. Serve on a big board for easy sharing (kids grab them fast, trust me), use as a lead-in for dinners, or pair with simple salads for something light but pretty special. Since these crostini work for nearly any group, and always taste rich, flavorful, and family-friendly, you end up with a holiday appetizer that turns into a year-round favorite—especially if you love caramelized mushrooms and want a mushroom bruschetta that feels as good as it looks.

INGREDIENTS
Ingredients for 8 crostini: Bread 8 slices; Parsley 1 tuft; Garlic 1 clove; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Chanterelle mushrooms (chanterelle) 5.3 oz (150 g); Gruyere cheese 8 spoonfuls - to grate; Black pepper to taste

Preparation

How to prepare Chanterelle and Gruyere Crostini

To prepare the chanterelle and Gruyere crostini, wash the chanterelle mushrooms very quickly under cold running water and dry them with a clean cloth (1-2). Alternatively, if they are not very dirty, wipe them with a damp and soft cloth. Cut the larger chanterelles into smaller pieces 3.

In a pan, place the extra virgin olive oil and the well-crushed garlic 4, sauté for a minute, and add the chanterelles 5, which you will cook over low heat for 5 minutes. Add the finely chopped parsley 6,

cook for another minute, finish cooking, and season with salt and pepper 7. Meanwhile, grate the Gruyere 8 and cut 8 slices about 1-1.5 inches thick from a baguette 9.

Place the bread slices on a baking sheet 10, turn on the grill, and bake them for a minute until they are toasted. At this point, place some Gruyere cheese on each crostini 11 and gratinate for another minute, then place a spoonful of chanterelles on each bread slice, and you will be ready to serve your chanterelle and Gruyere crostini.

Storage

Chanterelle and Gruyere crostini should be consumed immediately while still hot. You can prepare in advance by cooking the chanterelles first and storing them in a covered container in the refrigerator for 2 days. When ready to assemble the crostini, simply warm them up. Freezing is not recommended.