Mushroom Brie Crostini
Toasted baguette slices layered with creamy melted brie and savory garlicky sautéed mushrooms — an elegant, effortless appetizer that always disappears first.
By Hanan · Salt & Hearth
Published August 5, 2026
Full quantities, times and temperatures · How we make this site
Prep
10 min
Cook
15 min
Total
25 min
Serves
12
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Mushroom brie crostini is my go-to when I want something elegant but effortless. Crisp toasted baguette layered with melted creamy brie and a heap of buttery, garlicky sautéed mushrooms — every bite is savory, earthy, rich, and impossible to stop eating.
It's the kind of appetizer that feels quietly impressive but comes together in 25 minutes with almost no fuss. The whole thing preps ahead beautifully too: sauté the mushrooms in the morning, toast the baguette any time, and assemble in five minutes when guests arrive. Bakery-restaurant vibes at home.
Why you'll love this recipe
- Elegant without being fussy — perfect for entertaining
- Crisp buttery toast + melty brie + earthy garlicky mushrooms
- 25 minutes total, mostly hands-off
- Preps ahead for stress-free hosting
- Vegetarian and universally crowd-pleasing
Ingredients
For the toasts
- 1 baguette, sliced into 24 rounds (about 1/2 inch thick)
- 2 tablespoons olive oil, for brushing
- 8 oz Brie cheese, thinly sliced with rind on
For the mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Ingredient notes & substitutions
- Baguette:
- A day-old baguette actually toasts better and holds up under the toppings without going soggy. Slice about 1/2 inch thick — thin enough to bite through, thick enough to hold the mushrooms.
- Brie cheese:
- Thinly slice with the rind on so it holds together during the brief melt. Take it out of the fridge 15 minutes before slicing — cold brie tears; slightly softened slices clean.
- Cremini mushrooms:
- Deeper flavor than white button mushrooms. Slice fairly thick so they hold their shape after browning. A mix of cremini, shiitake, and oyster is even better if you can find them.
- Fresh garlic:
- Add at the very end of the mushroom cook — 30 seconds is all it needs to bloom. Any longer and it burns and turns bitter.
- Fresh thyme:
- The classic pairing with mushrooms — floral, slightly lemony, warm. Fresh is worth it here; dried thyme is fine but noticeably less bright.
Method
- 1
Preheat the oven to 400°F (200°C). Arrange the baguette slices in a single layer on a baking sheet.
- 2
Brush both sides of each slice lightly with olive oil. Toast in the oven for 5 to 7 minutes, flipping once, until light golden and crisp.
- 3
While the toasts bake, heat the butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer.
- 4
Cook the mushrooms undisturbed for 3 minutes to get a good sear, then stir and cook another 5 to 6 minutes until deeply browned and tender.
- 5
Add the garlic, thyme, salt, and pepper. Cook for 30 seconds, until fragrant. Remove from the heat.
- 6
Top each toasted baguette slice with a thin slice of brie.
- 7
Return the tray to the oven for 2 to 3 minutes, just until the brie starts to melt and turn glossy.
- 8
Spoon a generous heap of the sautéed mushrooms on top of each melted-brie toast.
- 9
Sprinkle with fresh chopped parsley and serve immediately while warm.
Tips
- Don't overcrowd the mushrooms — cook in batches if needed so they brown and don't steam.
- Add the garlic at the end (last 30 seconds) so it doesn't burn.
- Prep the toasts and mushrooms up to a day ahead separately; assemble and warm briefly right before serving so the toasts stay crisp.
- Use a mix of mushrooms (cremini + shiitake + oyster) for more complex flavor.
- For extra depth, splash 1 tablespoon of balsamic vinegar or dry white wine into the pan with the garlic.
Variations to try
- Add a splash of balsamic vinegar or dry white wine to the mushrooms for a tangier, deeper flavor.
- Sub in blue cheese, goat cheese, or Camembert instead of brie for a different creamy note.
- Top with a drizzle of truffle oil or grated Parmesan for extra luxury.
- Add caramelized onions along with the mushrooms for a sweeter, richer version.
Storage & make-ahead
Best assembled and served immediately — the toasts soften once the mushrooms are on. To prep ahead, keep components separate: toast the baguette (store in a paper bag at room temp for a day), and cook the mushrooms (refrigerate airtight, reheat gently in a skillet before topping). Assembled leftovers can be refrigerated for a day and revived in a 350°F oven for 5 to 6 minutes.
Frequently asked questions
- Can I make these ahead?
- Yes — keep the components separate. Toast the baguette a day ahead, cook the mushrooms in the morning, and assemble in a warm oven right before guests arrive so the toasts stay crisp.
- What kind of bread works best?
- A traditional baguette gives the crisp, sturdy bite you want. Sourdough, ciabatta, or any rustic Italian loaf sliced 1/2-inch thick works too — just avoid soft sandwich bread.
- Can I use pre-sliced mushrooms?
- You can — they're a bit waterier so they won't brown as beautifully, but they'll still work. Get a good sear by not stirring for the first few minutes.
- What if I can't find brie?
- Camembert is the closest substitute. Goat cheese, blue cheese, or a good soft-ripened cheese from the deli case all work with mushrooms.
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