Crostini with Champignon Mushroom Pâté

Name: Crostini with Champignon Mushroom Pâté
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Champignon mushrooms 3 ½ cups; Walnut kernels 1.5 oz; White wine 2 tbsp; Robiola cheese 3.5 oz; Shallot 2 oz; Thyme to taste; Salt to taste; Pepper to taste; Baguette (or Tuscan bread) 7 oz; Extra virgin olive oil 1 tbsp

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352

Calories per serving

Vegetarian

Energy Kcal 352
Carbohydrates g 36.3
of which sugars g 3
Protein g 12.1
Fats g 17.1
of which saturated fat g 5.21
Fiber g 5.9
Cholesterol mg 23
Sodium mg 898

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 6
Cost: Average

PRESENTATION

Crisp and flavorful, mushroom pâté crostini show up with a nice golden color and a dash of elegance, making these a family favorite at just about every get-together. Soft, earthy flavors mix so well with the crunchy crostini base that everyone reaches for seconds…sometimes thirds! This is one of those family-friendly appetizers you can count on: it delivers DEEP umami and just the right balance of creamy smoothness—always a hit for folks wanting something a little special but not fancy. Placed on a pretty plate, the mushroom pâté grabs attention and really brings a warm, welcoming vibe, working just as well for Sunday suppers as it does at big holiday spreads. Even picky eaters end up loving this crostini recipe, since the flavor lands somewhere classic but still feels new, almost like a cozy mashup of comfort and party food. Home cooks often mention how the deep mushroom taste with hints of herbs or garlic brings real satisfaction, easy to enjoy right alongside a favorite salad, some olives, or those snacky cheese boards families love to put out on busy nights.

Busy families appreciate how these easy appetizers disappear fast, bringing everyone together right from the first bite. Since this crostini recipe uses budget-friendly ingredients, it works out great for home cooks watching the budget but still wanting something a little upscale and fun. The smooth pâté spread over crunchy bread means every nibble feels a bit like a treat (kids usually love the texture combo, too). Serving ideas range from topping each crostini with a quick herb sprinkle or pairing with some citrusy pickled veggies—definitely opens up room for creativity without needing lots of extras. For potlucks or last-minute inviting, good make-ahead options always help—which makes this one of those traditional American appetizers families lean on when time is short. Popular for holidays or laid-back Sunday snacking, this quick mushroom spread brings people together and fits just about every mood. So, whether snack plates are the plan or something a little fancier for a crowd, this recipe’s always a reliable, crowd-pleasing choice.

INGREDIENTS

352

Calories per serving

Ingredients for about 21 oz of mushroom pâté: Champignon mushrooms 3 ½ cups (250 g); Walnut kernels 1.5 oz (40 g); White wine 2 tbsp (30 g); Robiola cheese 3.5 oz (100 g); Shallot 2 oz (50 g); Thyme to taste; Salt to taste; Pepper to taste

For 12 crostini: Baguette 7 oz (200 g) - (or Tuscan bread); Extra virgin olive oil 1 tbsp (15 g)

Preparation

How to prepare Crostini with Champignon Mushroom Pâté

To prepare the crostini with Champignon mushroom pâté, start by preparing the bruschetta. Take the baguette and cut it into slices about 3/4 inch thick 1. You should obtain about 12 slices. Place them on a baking sheet lined with parchment paper and drizzle them with a little olive oil 2. Grill them at 464°F for about 2-3 minutes until they have the typical golden color. Then remove the bruschetta from the oven 3 and set aside.

Proceed with cleaning the mushrooms, removing the earthy part of the mushroom stem: scrape well with a small knife to remove any traces of soil. Then remove the terminal part of the stem 4. If the mushrooms don't have much soil, you can also help eliminate it with a small brush. Alternatively, quickly place them under a jet of cold running water for a few seconds and immediately dry them with a cotton cloth, passing it over the entire surface of the mushroom so they don't absorb water 5. Once cleaned, cut the mushrooms lengthwise into thin slices 6 and set aside.

Finely chop the shallot 7, place it in a wide, non-stick-bottomed pot drizzled with a little olive oil 8. Sauté it over low heat for 5-6 minutes, stirring to promote even cooking 9.

Add the mushrooms 10, deglaze with white wine 11 and let it evaporate. Then season with salt 12 and pepper.

Finally, add the thyme leaves 13. Let them cook for about 10-12 minutes over moderate heat. Then let them cool slightly and transfer the cooked mushrooms to a tall, narrow container where you will also add the robiola cheese 14 and walnut kernels 15.

Blend the ingredients with an immersion blender 16 until you obtain a homogeneous and sufficiently compact cream. Then take the bruschetta and spread the mushroom pâté on top 17, then serve your crostini with Champignon mushroom pâté 18!

Storage

It is advisable to consume the crostini with Champignon mushroom pâté as soon as they are ready. If you do not consume them all, you can store them in the refrigerator covered with clear plastic wrap for up to 4-5 days.

It is not advisable to freeze the preparation.

Advice

We used the baguette because it has the ideal shape for crostini, but you can use the bread you prefer! A suggestion to personalize the crostini: flavor them with herbs, like marjoram or parsley!

For the translation of some texts, artificial intelligence tools may have been used.