Deliciously crisp baguette slices topped with melted Brie and a rich, Marsala‑infused mushroom sauté—this elegant crostini appetizer is a savory crowd‑pleaser perfect for gatherings.

Why You’ll Love This Recipe

You’ll love this recipe because it’s quick, elegant, and flavorful. Crostinis are easy finger foods ideal for mingling, and this version combines creamy Brie with earthy mushrooms simmered in Marsala wine for a sophisticated blend of textures and flavors. Best of all, much of the prep can be done in advance for stress‑free entertaining

Mushroom & Brie Crostini

Ingredients

• 1 baguette, sliced into ½‑inch rounds
• 1 tbsp olive oil (for brushing baguette slices)
• 250 g baby bella mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 package Brie cheese, sliced
• Salt and pepper, to taste
• 1 bunch fresh parsley, finely chopped (for garnish)
• Dash of crushed red pepper flakes (optional, for heat)

Directions

Prepare the Baguette
- Preheat oven to 375 °F (190 °C).
- Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast for about 3–5 minutes per side until golden. Remove and set aside.
Cook the Mushrooms
- In a skillet over medium heat, warm 2 tbsp olive oil. Add garlic and sauté until fragrant (~1 minute).
- Add sliced mushrooms and cook until they release moisture and turn golden, about 5–7 minutes.
- Pour in Marsala and simmer until reduced by half (~2–3 minutes).
- Season with salt, pepper, thyme (if using), and red pepper flakes (optional). Stir and remove from heat
Assemble the Crostinis
- Place a slice of Brie on each toasted baguette.
- Spoon generous mushroom mixture over the Brie.
Bake
- Return crostinis to the oven and bake 3–5 minutes, until the Brie begins to melt.
Serve
- Allow to cool slightly, garnish with parsley, and serve warm so the Brie stays gooey

Servings and timing

Makes 8 servings.

Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes

Variations

Use ricotta instead of Brie for a creamy yet lighter version.
Try caramelizing the mushrooms for jammy depth.
Add fresh pear slices atop Brie before mushrooms for a sweet‑savory contrast.
Substitute goat Brie or mild melting cheese to suit dietary preferences or availability

Storage/reheating

Cooked mushrooms can be refrigerated up to 3 days. Reheat gently on the stove or in the microwave before assembling. Sliced baguette can be prepped ahead and stored in a sealed bag. Assemble and bake just before serving for best texture and flavor (

FAQs

1. How far ahead can I prep this dish?

You can slice the bread and cook the mushroom mixture up to 3 days in advance. Store mushrooms refrigerated and reheat before assembling and baking.

2. Can I use other mushrooms?

Yes—cremini, oyster, shiitake, or white button mushrooms all work well. Just slice or tear as needed.

. Can I omit Marsala wine?

If you don’t have Marsala, substitute a dry white wine, dry sherry, or even vegetable broth for flavor.

4. Is the red pepper flakes step mandatory?

No, it’s optional. It adds a subtle heat. Omit for a mild bite.

5. Can I use a different cheese?

Yes—ricotta, goat Brie, or other mild melting cheeses work nicely if you prefer.

6. Should I add lemon juice?

Some cooks squeeze lemon over mushrooms after cooking for brightness, but it’s optional here; parsley adds freshness.

7. Can I broil instead of bake?

Yes, you can broil for 1–2 minutes to melt the Brie instead of using the oven if preferred—keep a close eye to avoid burning.

8. How can I keep bread from getting soggy?

Toast the baguette slices first, use minimal olive oil, and assemble right before baking to maintain crispness.

10. Can this be served as a light lunch?

Absolutely—serve with a crisp green salad and you have an elevated light lunch or brunch option.

Conclusion

These Mushroom & Brie Crostinis strike the perfect balance between ease and hostess-worthy elegance. With savory mushrooms, melting Brie, and crisp toast, they’re a show-stopping appetizer that’s quick to prepare and even easier to enjoy. Perfect for parties or quiet indulgence alike.

Jane