Ricotta and Wild Mushroom Crostinis
- Preparation 20 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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Ricotta and Wild Mushroom Crostinis 🍄
Some recipes have that rare talent of making everyone feel instantly welcome from the very first bite, and these ricotta and wild mushroom crostinis clearly fall into that category. Perfectly toasted bread, smooth and creamy ricotta, buttery sautéed mushrooms filling the kitchen with irresistible aromas… this is the kind of appetizer you set on the table and watch disappear before the glasses are even empty. Ideal for aperitifs, dinner parties with friends, or relaxed evenings spent nibbling and chatting, these crostinis always hit the mark without stealing the spotlight from the rest of the meal.
The ricotta brings a soft, delicate creaminess, while the wild mushrooms, deeply golden and well browned, deliver a rich, almost woodsy depth of flavor that feels comforting and refined. A touch of lemon zest brightens everything up, a splash of white wine rounds out the flavors, and the result is a simple yet incredibly effective balance. This is a recipe built on quality ingredients, treated with care, and free of unnecessary fuss.
These crostinis are also incredibly easy to fit into any occasion. They work just as well as a starter as they do at the center of an appetizer board, paired with a good white wine or a light cocktail. They come together quickly, can be assembled at the last minute, and adapt easily to whatever you have on hand. It’s exactly the kind of recipe you keep in your back pocket for nights when you want to impress without overcomplicating things.
If you’re looking for a simple, elegant, and flavorful appetizer that lets mushrooms shine and brings people together around the table, these crostinis are a safe bet. A recipe you’ll come back to often, gladly share, and one that proves that with just a few ingredients, you can create something truly memorable.
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✅ Properly brown the mushrooms 🍄
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Let the mushrooms brown without stirring too much to develop deep, woodsy, savory flavors.
✅ Ricotta at the right temperature 🧀
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Take the ricotta out of the refrigerator 20 to 30 minutes before assembling for a smoother, more spreadable texture.
✅ Make-ahead option ⏱️
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The mushrooms can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
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Reheat gently in a skillet before assembling.
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Toast the bread and assemble at the last minute to keep everything crisp.
✅ Storage 🥡
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Cooked mushrooms keep for up to 2 days in the refrigerator.
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Assembled crostinis should be enjoyed shortly after preparation.
✅ Freezing ❄️
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Freezing is not recommended, as both the ricotta and mushrooms would lose their texture.
✅ Substitution ideas 🔄
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Swap the ricotta for fresh goat cheese or mascarpone for a richer version.
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Use white button mushrooms or portobellos if wild mushrooms are unavailable.
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Replace oregano with finely chopped thyme or rosemary.
✅ Serving suggestions 🍯
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Add a drizzle of honey or spicy honey for a sweet-salty contrast.
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Serve with a bright lemony green salad or an antipasti platter for a more generous appetizer spread.
Ingredients for ricotta and wild mushroom crostinis
- 4 slices walnut bread, about 1.5 cm (½ inch) thick
- Olive oil
- 3 tbsp butter
- 100 g (3½ oz) fresh shiitake mushrooms, sliced
- 100 g (3½ oz) fresh oyster mushrooms, sliced
- 114 g (4 oz) cremini mushrooms, sliced
- Zest of ½ lemon
- 1 tbsp good-quality white wine
- A handful of fresh oregano
- 60 ml (¼ cup) fresh ricotta, at room temperature
- Flaky sea salt
- Arugula
- Pecorino cheese shavings
- Salt and freshly ground black pepper
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Preparation
- Brush one side of each bread slice with olive oil. Heat a ridged cast-iron pan over medium heat and toast the bread slices, oiled side down, for 2 to 3 minutes or until nicely golden. Set aside.
- Meanwhile, heat a large skillet over medium heat, melt the butter, and add the mushrooms. Season with salt and pepper and sauté for 3 minutes. Add the lemon zest and white wine, stir, and let reduce until dry. Lower the heat, add the oregano, and cook for 1 minute. Remove from the heat and keep warm.
- To assemble the crostinis, spread about 1 tbsp of ricotta on each slice of bread and sprinkle with a pinch of flaky sea salt. Spoon the mushrooms over the ricotta, then add a little arugula on top. Finish with a light drizzle of olive oil and garnish with pecorino shavings before serving.
Yes, partially. The mushrooms can be cooked up to 24 hours in advance and stored in the refrigerator. Toast the bread and assemble the crostinis just before serving to keep them crisp.
Cremini, white button mushrooms, or portobellos all work well. The key is to brown them properly so they develop deep, savory flavor without releasing too much moisture.
Toast the bread well, make sure the mushrooms are not too wet, and assemble the crostinis right before serving. Using well-drained ricotta also helps maintain crunch.
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