Shiitake & Thyme Crostini with Apricot Goat Cheese

  • Author: Lauren Grant of Zestful Kitchen
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8 servings (16 crostini) 1x



16 ½-inch thick slices crusty multi-grain baguette bread

3 tablespoons extra-virgin olive oil, divided

1 clove garlic, peeled

12 ounces shiitake mushrooms, stemmed, wiped clean, and halved

1½ teaspoons minced fresh garlic

1½ teaspoon minced fresh thyme

2 tablespoons dry sherry

1 teaspoon minced lemon zest

Salt to taste

4 ounces goat cheese

2 tablespoons apricot jam

½ teaspoon black pepper

¼ teaspoon freshly grated nutmeg

¼ cup toasted and chopped pecans

Extra-virgin olive oil


Preheat oven to 375°.

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.

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 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.

Combine goat cheese, jam, ½ teaspoon pepper, and nutmeg; season with salt.

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.