Easy to make and packed with fall flavors, this recipe for mushroom and goat cheese crostini is perfect for fall. Made with an apricot goat cheese, fresh thyme, lemon, and shiitake mushrooms, this easy-to-make appetizer is a great addition to any get-together or holiday party.

mushrooms, cheese, jam, bread, herbs, lemon zest and nuts measured out on a counter

Ingredient Notes


Shiitake mushrooms are best for this recipe because they have a meaty texture and less water content than other mushroom varieties. Chanterelle, maitake, and oyster mushrooms are all great alternatives. Avoid watery mushrooms like portobellos or white button mushrooms. And if you’ve got leftover mushrooms to use up, try our fan-favorite Hungarian Mushroom Soup!


Sherry is used to deglaze the pan used for cooking the mushrooms. You can also use a dry white wine such as an unoaked chardonnay or sauvignon blanc. If you have sherry though, use that. It pairs wonderfully with the mushrooms and apricot.

Goat Cheese

For this appetizer, you’ll need fresh goat cheese labeled as chevre. Let it sit out at room temperature for a few minutes before mixing with the jam.


To add a bit of sweetness to this fall appetizer, we recommend using either apricot or fig jam. These jams can be found at your local farmer’s market or grocery in the condiment aisle.


We prefer to make these mushroom crostini with regular or whole-wheat baguette slices. Grab a baguette from your favorite bakery and either have them run it through their slicer, to slice it into crostini at home.

How to Make Mushroom Crostini

  1. Make the crostini: toast slices of baguette brushed with olive oil in the oven until golden brown and crunchy.
  2. Sauté the mushrooms: cook mushrooms until softened and golden brown, 12 minutes. Add garlic and thyme and cook briefly. Deglaze the pan with some sherry then season with lemon zest, salt and pepper.
  3. Make the apricot goat cheese: mix together fresh goat cheese and apricot preserves. Season with a bit of salt, pepper and nutmeg.
  4. Assemble and serve: spread the goat cheese mixture over the crostini. Spoon the mushroom mixture over top, give it a quick drizzle of olive oil and a sprinkling of pecans and olive oil.
crostini topped with cheese and mushrooms on a wood boardv

Mushroom Crostini Recipe Variations

  • If you love this mushroom crostini, it also makes a great base recipe to change up. With just a few easy ingredient swaps and you can serve a new variation at every party this year!
    • Thyme ↠ Rosemary then finish with fresh parsley
    • Lemon ↠ Orange
    • Apricot Jam ↠ Fig Jam
    • Pecan ↠ Walnuts
    • Olive Oil ↠ Walnut Oil
    • Caramelized onions would be a great addition to this mushroom crostini.
  • Creamy appetizer dips make terrific crostini toppings. We love using labneh with dukkah, salmon dip, or smoked trout dip with fresh herbs on top.
  • Turn this pea salad into a savory goat cheese crostini! Spread the goat cheese mixture on the bread then top with the triple pea salad.
crostini topped with cheese and mushrooms on a wood board

Why We Love This Recipe

In our family we celebrate Thanksgiving for two days. Well, it’s more of a thanksgiving eve, or more accurately, a pre-party. In recent years it’s been dubbed Drinksgiving. Now hold on a minute before you roll your eyes and move on.

Drinksgiving does involve…well…alcohol ­­— most notably the dangerous cosmos Aunt Dee always thinks are a good idea, we should seriously rethink that — but it also boasts an incredible menu of small bites and appetizers.

There’s usually a beautiful charcuterie board of some sorts, slow-cooked or smoked meat, soul-warming dips, spiced nuts, aka the whole works. And each year, as the holiday nears, it’s always a challenge to decide what to bring to Drinksgiving.

So this year I’m keeping it rustic with a mushroom crostini that’s full of delicious fall flavors from thyme, pecans, and goat cheese. This crostini is a breeze to prepare and most of the components can be made ahead of time, which makes this appetizer perfect for those of us who travel during the holiday season.

Other Appetizers To Try

crostini topped with cheese and mushrooms on a wood board


What is the difference between bruschetta and crostini?

The one key difference between bruschetti and crostini is that crostini smaller and thinner. Both are slices of toasted bread, which are usually brushed with olive oil.

How do you keep crostini from getting hard?

We don’t recommend making them ahead of time. Oil, season and toast the day you plan to serve them. Toast the bread slices just until golden brown—don’t go to deep brown or they will be too hard.

What bread is crostini made from?

Any baguette or small, round crusty bread would make an excellent choice for crostini! Ideally, you want something with structure. Soft, pillowy or enriched breads will be too soft. You can find a French-style baguette at your local grocery.

How do you keep crostini from getting soggy?

To avoid allowing the crostini to get soggy, stay away from topping the bread with anything overly juicy. Another idea would be to serve the crostini deconstructed, and let people build their own.

How long can you keep crostini and how do you store?

Crostini can be stored up to 4 days. Any longer and you may need to re-toast them a bit. Be sure to store in a resealable plastic bag at room temperature and do not refrigerate.

Can I use cream cheese instead of goat cheese?

We haven’t tested this, but it should work. Use regular plain cream cheese.

Mushroom Crostini with Apricot Goat Cheese

4.75 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings (16 crostini)
Category Appetizer
Cuisine American
Author Lauren Grant of Zestful Kitchen


A cozy and comforting crostini recipe featuring an apricot goat cheese spread and herby sautéed mushrooms.


  • 16 (½-inch-thick) slices crusty multi-grain baguette bread
  • 3 tablespoons extra-virgin olive oil, divided + more for serving
  • 1 clove garlic, peeled + 1½ teaspoons minced fresh garlic
  • 12 ounces shiitake mushrooms, stemmed, wiped clean, and halved
  • teaspoon minced fresh thyme
  • 2 tablespoons dry sherry
  • 1 teaspoon minced lemon zest
  • kosher salt and black pepper
  • 4 ounces fresh goat cheese
  • 2 tablespoons apricot jam
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup toasted and chopped pecans


  • Preheat oven to 375°F.
  • Arrange bread slices on baking sheet and brush tops with 2 tablespoons oil. Bake slices until golden and crispy, 15 minutes. Let cool 5 minutes then rub toasted slices with garlic clove.
    toasted pieces of baguette on a baking sheet
  • In a large skillet, heat remaining 1 tablespoon oil over medium until shimmering. Add mushrooms and cook, stirring every 2–3 minutes until softened and golden brown, 12 minutes. Add minced garlic and thyme and cook 1 minute. Deglaze pan with sherry, scraping up any brown bits. Remove from heat and stir in zest; season with salt and black pepper to taste.
    sauteed shiitake mushrooms in a cast iron skillet
  • Combine goat cheese, jam, ½ teaspoon pepper, and nutmeg; season with salt.
    goat cheese and apricot jam combined in a glass bowl with a gold spoon
  • Spread goat cheese mixture on toasted bread slices, top with mushroom mixture, and sprinkle with pecans. Drizzle olive oil over tops, if desired, and serve.
    toasted pieces of baguette on a baking sheet, some topped with mushrooms


Garlic: you’ll need about 3 medium cloves garlic total for this recipe.


Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
crostini topped with cheese and mushrooms on a wood board

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 This recipe article was originally published on November 16, 2016.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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  1. 5 stars
    Absolutely a favorite! We bring it to Holiday parties & it’s always a hit! Friends even request that we bring it the next year! Two thumbs up.