Description
Golden toasted baguette slices are topped with creamy Brie and savory Marsala-sautéed mushrooms, then finished with fresh parsley for an elegant and crowd-pleasing appetizer.
Ingredients
- 1 baguette, sliced into ½″ rounds
- Olive oil (for brushing and cooking)
- 8 oz baby Bella mushrooms, thinly sliced
- 2 garlic cloves, minced
- ¼ cup Marsala wine
- 6 oz Brie cheese, sliced
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- Crushed red pepper flakes (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil. Toast for 3–5 minutes until golden. Remove and set aside.
- In a skillet over medium heat, warm about 2 tablespoons olive oil. Sauté garlic for ~1 minute until fragrant. Add mushrooms; cook for 5–7 minutes until they release moisture and turn golden.
- Pour in Marsala wine; simmer for 2–3 minutes until reduced by half. Season with salt, pepper, and optional red pepper flakes. Stir and remove from heat.
- Place a slice of Brie on each toasted baguette slice. Spoon a generous portion of the mushroom mixture on top. Arrange on baking sheet.
- Return to oven for 3–5 minutes, just until Brie begins to melt. Remove and let rest for 1 minute.
- Sprinkle with fresh parsley and serve immediately while warm.
Notes
- Mushrooms can be prepared up to 3 days ahead and refrigerated.
- Bread slices can be cut ahead and stored in a sealed bag at room temperature.
- Use gluten-free bread to make this recipe gluten-free.
- Swap Marsala with sherry, Madeira, or broth for variation.
- Broil briefly to melt Brie more fully, but avoid overheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
