Mushroom crostini

Mix mushrooms with garlic and herbs on sourdough bread and top with creamy goats' curd
By Bill Granger
Mushroom crostini
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 slices sourdough bread, cut in half
  • olive oil, for drizzling and frying
  • 250-300 g mixed mushrooms, halved if large
  • 2 cloves garlic, sliced
  • 2 tbsp chopped flat-leaf parsley
  • 80-100g goats curd


1. Preheat the oven to 180C/160C fan/gas 4.

2. Place the sourdough bread on a baking tray. Drizzle with olive oil, season with salt and pepper, then bake for 6-8 minutes until crisp.

3. Heat the oil in a frying pan over a high heat. Add the mushrooms and stir-fry for 3-4 minutes. Add the garlic, some salt and freshly ground black pepper and cook for a further minute.

4. Just before serving toss the parsley through the mushrooms, then pile onto the toast and top with a spoon of goats curd.

Rate This Recipe