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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.


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