Ricotta Mushroom Crostini

Ricotta Mushroom Crostini FI

A simple yet flavorful crostini recipe featuring Galbani® Double Cream Ricotta and mushrooms seasoned with balsamic vinegar and fresh thyme.


  • one 8 ounce baguette
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups Galbani® Double Cream Ricotta
  • 8 ounces mushrooms (see note 1)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme, plus extra for garnish
  • kosher salt and black pepper, to taste


  1. Pre-heat the oven to 450 degrees.
  2. Meanwhile, slice the baguette on a diagonal into ½ inch thick pieces. For a standard 8 ounce baguette, you should be able to get about 22 – 24 slices.
  3. Place the slices onto a baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper. (To coat both sides of all the slices you will need about 2 tablespoons of oil.)
  4. Bake the bread slices in the pre-heated oven for 4 – 6 minutes, or until the pieces are a deep golden brown. Toward the end of cooking, watch the bread closely to avoid burning the pieces.
  5. While the bread is baking, begin to prep the mushroom topping. If needed, rinse the mushrooms quickly under cold water to clean off excess dirt, then thoroughly pat them dry with a paper towel. Chop the mushrooms into bite-sized pieces.
  6. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms, fresh thyme, ½ teaspoon kosher salt and ¼ teaspoon black pepper (or salt and pepper to taste).
  7. Sauté the mushrooms, stirring frequently, for 4 – 5 minutes, or until the liquid released from the mushrooms has mostly cooked off. Add the balsamic vinegar and continue to cook for another 2 – 3 minutes or until the vinegar has mostly been absorbed into the mushrooms. Taste the mushrooms and add more salt and/or pepper if needed. Turn the heat off the stove and set the mushrooms aside.
  8. Scoop the Galbani Ricotta into a small bowl and stir in ½ teaspoon kosher salt and ¼ teaspoon black pepper (or season to taste). 
  9. To assemble the crostini, spread about 1 tablespoon of the ricotta mixture onto each piece of toasted bread. Then, top with about 1 – 2 teaspoons of the mushrooms. Sprinkle on additional thyme leaves and black pepper as garnish and serve immediately.


  1.   You can use any type of mushroom you prefer. I used a combination of oyster, shiitake, and brown beech mushrooms.
  2.   Make ahead directions: the mushroom mixture can be made 1 day ahead and stored in the fridge in an airtight container. Before serving, gently reheat the mushrooms in a pan over low heat. If the mushrooms look dry, stir in a couple drops of olive oil and balsamic vinegar.