If you’re anything like me, you’re always on the lookout for a snack or appetizer that’s both elegant and effortlessly delicious. That’s why I’m so excited to share this Roasted Mushroom Crostini with Whipped Ricotta Recipe with you—it’s absolutely fan-freaking-tastic! I love how the earthy roasted mushrooms pair beautifully with the creamy, dreamy whipped ricotta, all perched on crispy toasted baguette slices. Whether you’re hosting friends or just treating yourself, this recipe is sure to impress without stress.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The whipped ricotta adds a silky texture that perfectly complements the robust roasted mushroom.
- Simple Ingredients: You don’t need anything fancy—just fresh mushrooms, good bread, and quality cheese.
- Perfect for Entertaining: It’s easy to prep ahead and always a crowd-pleaser at parties.
- Versatile and Customizable: You can tweak the toppings and garnishes to suit any season or taste preference.
Ingredients You’ll Need
What I love about this Roasted Mushroom Crostini with Whipped Ricotta Recipe is how straightforward and fresh the ingredients are. You’ll find that each one shines on its own but also comes together flawlessly for serious flavor.
- French baguette: I always pick one that’s fresh with a good crust; it crisps up perfectly in the oven without getting soggy.
- Shiitake mushrooms: Their meaty texture and deep flavor make them the star of the show—plus, removing stems helps keep the texture just right.
- Extra virgin olive oil: A good quality oil makes a big difference both for roasting mushrooms and whipping into the ricotta.
- Garlic cloves: Thinly sliced for a subtle roasted garlic sweetness that doesn’t overpower.
- Fresh rosemary: Breaking the sprigs releases those piney aromas into the mushrooms for a cozy, herbal note.
- Kosher salt & freshly ground black pepper: Essential for seasoning at every stage to build layers of flavor.
- Whole fat ricotta cheese: Creamy, mild, and perfect for whipping smooth—don’t swap for a low-fat version if you want that lush texture.
- Parmigiano-Reggiano cheese: Adding this grated cheese into the ricotta mixture brings a savory depth.
- Balsamic vinegar glaze (optional): A little drizzle adds sweet tang and a pop of elegance—definitely my secret weapon.
Variations
I love experimenting with this Roasted Mushroom Crostini with Whipped Ricotta Recipe, making it my own depending on the season or what I have in the pantry. I highly encourage you to mix and match flavors to find your perfect combo.
- Different mushrooms: I’ve swapped shiitakes for cremini or oyster mushrooms with great results—just watch roasting times.
- Herb swaps: Instead of rosemary, try fresh thyme or sage for fall-inspired twists.
- Vegan version: Use plant-based ricotta and a drizzle of aged balsamic to keep it creamy and tangy without dairy.
- Extra toppings: Add toasted pine nuts or a sprinkle of chili flakes for crunch and heat.
How to Make Roasted Mushroom Crostini with Whipped Ricotta Recipe
Step 1: Toast the Baguette to Crispy Perfection
Preheat your oven to 375°F (190°C) and arrange the baguette slices on a baking sheet. I like to slice them about half an inch thick so you get that perfect balance between sturdy base and crisp crunch. Toast the slices for about 10-15 minutes until they’re golden and fragrant. Don’t skip this step—it makes all the difference in texture and flavor. Let them cool so they firm up nicely before assembling.
Step 2: Roast the Shiitake Mushrooms with Garlic and Rosemary
Bump up the oven heat to 475°F (250°C) for a hot roast that caramelizes the mushrooms beautifully. Slice the mushrooms into thick ½-inch pieces to keep their meaty bite. Toss them in a large pan with olive oil, thinly sliced garlic, and rosemary sprigs that you’ve gently broken up to unleash those lovely scents. Be generous with salt and pepper here—you want every slice seasoned. Spread them out to roast for 12-18 minutes, flipping once or twice, until they’re golden and tender. The aroma at this stage is downright intoxicating. Cool the mushrooms in the pan to room temperature and discard the rosemary sprigs before assembling.
Step 3: Whip Up the Ricotta Mixture
This part always feels a little magical to me—taking ricotta and making it ultra-smooth and fluffy. Pop the ricotta and a tablespoon of extra virgin olive oil into a food processor and blend for 10-15 seconds until creamy. Then stir in the grated Parmigiano-Reggiano cheese, and add a pinch of salt and a crack of pepper to season. If you don’t have a food processor, a hand mixer or even a sturdy whisk will work—just whip until light. This whipped ricotta spreads gently over the crostini and coats your roasted mushrooms like a dream.
Step 4: Assemble and Serve
Spread a generous layer of whipped ricotta on each toasted baguette slice, then crown with a spoonful of those garlicky roasted mushrooms. If you want to step it up like I do when guests come over, drizzle just a little balsamic glaze over the top—it adds an irresistible sweet tang that balances everything perfectly. Serve these immediately so the crostini stay crisp and everyone can enjoy the contrast of warm mushrooms with cool, creamy cheese.
Pro Tips for Making Roasted Mushroom Crostini with Whipped Ricotta Recipe
- Don’t Overcrowd the Mushrooms: Spreading them out on the roasting pan ensures even caramelization and prevents them from steaming.
- Use Room Temperature Ricotta: This helps it whip more smoothly and blend better with the olive oil and cheese.
- Toast Baguette Just Before Serving: It keeps the slices crispy and prevents sogginess when topped.
- Adjust Garlic to Taste: If you’re sensitive to garlic, I recommend slicing thinly and roasting rather than mincing raw—it mellows the flavor nicely.
How to Serve Roasted Mushroom Crostini with Whipped Ricotta Recipe
Garnishes
I frequently top these crostini with a quick sprinkle of chopped fresh parsley or microgreens for a little pop of color and freshness. Sometimes, just a drizzle more of balsamic glaze or a scattering of toasted pine nuts adds elegance and crunch. These garnishes are small but make the dish feel extra special.
Side Dishes
This crostini pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or alongside a warm bowl of butternut squash soup for a cozy fall meal. I also love serving it with a light white wine that complements the mushrooms’ earthiness.
Creative Ways to Present
For parties, I like arranging the crostini on a large wooden board with small piles of leftover roasted mushrooms and little bowls of balsamic glaze, olives, or even some roasted nuts. It turns the appetizer into an interactive experience that’s both casual and elegant. For holidays, adding edible flowers or a thin smear of truffle oil on the ricotta can impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the roasted mushrooms and whipped ricotta in separate airtight containers in the fridge for up to 3 days. The crostini slices are best toasted fresh on serving day since they can get soggy if stored assembled.
Freezing
I don’t recommend freezing the assembled crostini because the texture changes, but you can freeze leftover roasted mushrooms in a freezer-safe container for up to 2 months. Just thaw and reheat gently before serving.
Reheating
To reheat, warm the mushrooms in a skillet over medium heat or in a 300°F oven until heated through. Refresh the crostini by popping them back in the oven for a few minutes to crisp again. Then assemble fresh with whipped ricotta for best results.
FAQs
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Can I use other types of mushrooms for this recipe?
Absolutely! While shiitake mushrooms provide a rich, meaty flavor, cremini, portobello, or oyster mushrooms also work beautifully. Just adjust roasting time as needed to ensure they’re caramelized and tender, and avoid overcrowding the pan to get that perfect roast.
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Is there a vegan version of the Roasted Mushroom Crostini with Whipped Ricotta Recipe?
Yes! You can swap the ricotta for a plant-based alternative like cashew ricotta or almond-based cheese. Be sure to use a vegan parmesan substitute or nutritional yeast. The rest of the recipe stays the same and still turns out delicious.
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How do you keep the crostini from getting soggy?
The key is to toast the baguette slices until they’re crisp and only spread the ricotta and roasted mushrooms just before serving. If you prep toppings ahead, store them separately and assemble at the last minute to maintain the crostini’s crunchy texture.
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Can I prepare parts of this recipe ahead of time?
Definitely! You can roast the mushrooms and whip the ricotta 1-2 days in advance and store them in the fridge. Toast baguette slices shortly before serving for the best texture and flavor.
Final Thoughts
This Roasted Mushroom Crostini with Whipped Ricotta Recipe has become one of my go-to dishes when I want to wow guests without slaving in the kitchen. It’s simple, sophisticated, and flexible—perfect for nearly any occasion. The first time I made it, my family literally went crazy over this rich yet fresh combo, and I knew I had to share it. Give it a try—you’ll quickly discover it’s a recipe you’ll return to again and again, just like me.
Print
Roasted Mushroom Crostini with Whipped Ricotta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings (16 crostini pieces)
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Roasted Mushroom Crostini with Whipped Ricotta is a delicious, easy-to-make appetizer perfect for fall or winter gatherings. Crispy toasted baguette slices are topped with savory roasted shiitake mushrooms infused with garlic and rosemary, and finished with a creamy, smooth whipped ricotta cheese blend. A drizzle of balsamic glaze adds a tangy sweetness, making it a unique and flavorful starter that impresses guests.
Ingredients
Bread
- 1 medium French baguette, sliced into 16 (½-inch thick) rounds
Mushrooms
- 1 lb (16 ounces) shiitake mushrooms, stems removed
- 2 tablespoons (30 mL) extra virgin olive oil
- 2-3 large garlic cloves, thinly sliced
- 3 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Whipped Ricotta
- ¾ cup whole fat ricotta cheese
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon finely grated parmigiano-reggiano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- Balsamic vinegar glaze, for drizzling
Instructions
- Prepare Crostini: Preheat the oven to 375°F (190°C) with a rack in the center position. Arrange the sliced baguette rounds on a large baking sheet and toast them for 10 to 15 minutes or until they turn golden brown and are crisp. Remove from the oven and allow to cool completely.
- Roast Mushrooms: Increase the oven temperature to 475°F (250°C). Slice the shiitake mushroom caps into ½-inch thick pieces. Spread them evenly on a half sheet pan. Toss the mushrooms with the olive oil, thinly sliced garlic, broken-apart rosemary sprigs, and season generously with kosher salt and freshly ground black pepper. Roast in the oven for 12 to 18 minutes, stirring once or twice with a wooden spoon to promote even cooking. Remove from oven and let mushrooms cool in the pan on a wire rack until lukewarm. Discard the rosemary sprigs before assembling.
- Prepare Whipped Ricotta: In the bowl of a small food processor, combine the ricotta cheese and olive oil. Process for 10 to 15 seconds until the mixture is smooth and creamy. Stir in the grated parmigiano-reggiano cheese and season with salt and freshly ground black pepper to taste.
- Assemble: Spread a generous layer of the whipped ricotta on each toasted baguette slice. Top with a spoonful of the roasted mushroom mixture. Optionally, drizzle each crostini with balsamic vinegar glaze for a burst of sweet acidity. Serve immediately to enjoy the perfect textural contrast and fresh flavors.
Notes
- This appetizer showcases the rich, earthy flavors of roasted shiitake mushrooms paired with creamy ricotta, making it ideal for fall or winter entertaining.
- Using a food processor to whip the ricotta ensures a luxuriously smooth spread.
- For best flavor, serve crostini immediately after assembly to maintain the toast’s crispiness.
- Balsamic glaze is optional but recommended to add a tangy-sweet finish that complements the mushrooms.
- Can be prepared ahead by roasting mushrooms and whipping ricotta in advance, then assembling just before serving.
Nutrition
- Serving Size: 2 crostini pieces
- Calories: 98 kcal
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 4 mg
