Mixed Mushrooms on Crostini

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“Very good! Best served warm or at room temp. from local newspaper.”
24 slices

Ingredients Nutrition


  1. Slice baguette in 1/3 inch thick rounds.
  2. Brush with a little olive oil and broil until lightly golden in colour.
  3. Clean mushrooms, slice small ones and chop larger ones to make about 4 cups In a large nonstick frypan, heat remaining oil over medium high heat.
  4. Add onion and cook until lightly softened, about 1 minute.
  5. Stir in mushrooms and garlic, cook for 4 minutes.
  6. Stir in basil, then add vinegar and water, cook for 1 or 2 minutes or until liquid evaporates.
  7. Remove from heat.
  8. Stir in ham, parsley and half the cheese.
  9. Season to taste with salt and pepper.
  10. Spoon mixture onto toasted bread, sprinkle with remaining cheese.
  11. Make ahead --------------------.
  12. Cool filling, cover and refrigerate.
  13. Before serving, warm briefly in microwave or in frypan,spoon onto toasted bread, sprinkle with cheese.
  14. Crostini can also be made ahead, cooled and stored in an airtight container at room temperature for up to 2 days.

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