Lemony mushroom and herb crostini



12 Toasts

Lemony mushroom and herb crostini

Lemony mushroom and herb crostini.
Photo, Angus Fergusson


  • 12 slices of baguette , cut into 1/4-in. thick rounds
  • 1 tbsp butter
  • 1 shallot , chopped
  • 227-g pkg sliced mixed mushrooms
  • 1 tbsp lemon zest
  • 1/4 cup chopped parsley
  • 1/2 cup soft, spreadable cheese , preferably herbed Boursin


  • PREHEAT oven to 400F. Toast 12 1/4-in.-thick baguette rounds in centre of oven, 5 to 6 min. Melt 1 tbsp butter in a non-stick frying pan over medium-high. Add 1 chopped shallot and a 227-g pkg sliced mixed mushrooms. Cook until mushrooms are soft and liquid evaporates, 3 min. Add 1 tbsp lemon zest and 1/4 cup chopped parsley. Spread each toast with 2 tsp of Boursin herbed cheese. Top with mushroom mixture.