Balsamic mushroom ricotta crostini are a delicious and elegant vegetarian appetizer. Savory mushrooms and creamy ricotta cheese on top of toasted bread - it's sure to please a crowd during the holidays!

mushroom ricotta crostini on a plate lines with parchment surrounded by white wine glasses.

Looking for an impressive yet easy appetizer to serve a crowd? Look no further than mushroom ricotta crostini! Meatless and super satisfying, these little bites are delicious, elegant, and perfect for all of your upcoming celebrations. If you've got some leftover ricotta hanging out in your fridge, this is the perfect recipe for you. Even if entertaining isn't in your future, top a piece of toast for a delicious lunch!

Why You'll Love Mushroom Ricotta Crostini

Mushrooms are delicious, savory flavor bombs, and they become even more tasty when cooked with a little shallot, wine and balsamic vinegar. A sprinkle of thyme and sea salt elevate the flavor even more. On top of creamy ricotta cheese and toasty bread, the contrast in flavors and textures is just divine! These meatless appetizers will please vegetarian and meat-loving guests alike.

The Ingredients

Baguette - I like a sourdough or whole grain baguette
Mushrooms - I use baby bellas, but regular white mushrooms (cremini) work well too.
Shallot & garlic - If you don't have both, one or the other is fine!
Wine - I used white, but red would be delicious too.
Balsamic Vinegar
Thyme
Ricotta - Whole milk or part skim, either is fine!

How To Make Them

8 image collage of steps for making mushroom ricotta crostini.

Slice the mushrooms and chop the shallot and garlic. Heat the olive oil in a skillet and sauté the mushrooms, shallot and garlic until slightly softened.
Add the wine and continue cooking until the wine is reduced.
Add the balsamic, pepper and thyme and cook until the mushrooms are soft and the liquid is thickened.
Meanwhile, slice the baguette, drizzle it with olive oil and toast it in the oven at 400°F for about 10 minutes.
Spread a spoonful of ricotta on each piece of toast. Top each with a couple of mushrooms.
Sprinkle with sea salt before serving.

Can I Make Them In Advance?

You can cook the mushrooms in advance and store in the refrigerator for up to 3 days. Reheat them on the stove or in the microwave just before serving. I don't recommend assembling the crostini in advance as the toast will get soggy.

overhead view of mushroom ricotta crostini on a parchment lined plate on a white marble background.

More Delicious Crostini Recipes

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Balsamic Mushroom Ricotta Crostini

closeup of mushroom ricotta crostini on a piece of parchment.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 15 crostini 1x
Category: appetizer
Method: sautéed
Cuisine: American

Ingredients

Scale

1 baguette, I like sourdough or whole grain
1 tsp olive oil, plus more for drizzling on bread
2 cloves garlic, minced
1 small shallot, sliced thinly
1 pint mushrooms, thinly sliced
¼ cup dry white wine
Pinch freshly ground black pepper
1 sprig fresh thyme, leaves removed
2 tbsp balsamic vinegar
½ cup ricotta cheese
Coarse sea salt

Instructions

Preheat oven to 400° F. Slice baguette into thin slices and lay slices on a cookie sheet in a single layer. Once oven has preheated, place baguette slices in the oven and bake until toasted, about 10 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and shallot and sauté 1-2 minutes.
Add mushroom slices and white wine. Continue cooking until liquid has reduced and mushrooms are soft, 1-2 minutes.
Reduce heat to low and add thyme, black pepper and balsamic vinegar. Stir and continue cooking until liquid is thickened. Keep warm until toast is done.
Remove toasts from oven once they are golden.
Spread each piece with about a small spoonful of ricotta. Top each mushrooms.
Sprinkle with sea salt and fresh thyme and serve immediately.

Notes

If you don't have both shallot and garlic, you can use one or the other.
You can make the mushrooms up to 3 days in advance and store them in the refrigerator. Reheat them on the stove or in the microwave before serving.
I use white wine in this recipe, but red wine also works.

Keywords: mushroom ricotta crostini, mushroom ricotta toast