Crostini de champiñones y tomillo, sencillos, sabrosos y perfectos para compartir

Ingredientes

• 1 baguette, sliced 1/2-inch thick on the bias
• 3 tablespoons olive oil, divided
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (plus extra for garnish)
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper, to taste
• Optional creamy layer: 4 ounces goat cheese or mascarpone
• Optional finish: grated Parmesan, lemon zest, or a drizzle of honey

Preparación

1. 1

   Heat the oven to 400°F (200°C). Brush baguette slices with 1–2 tablespoons olive oil on both sides. Arrange on a sheet pan and bake 7–9 minutes, flipping once, until golden and crisp.

2. 2

   Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When the butter foams, add mushrooms in an even layer. Don’t crowd the pan.

3. 3

   Cook undisturbed for 2–3 minutes to sear, then stir and continue cooking 4–6 minutes until the mushrooms are browned and most moisture has evaporated.

4. 4

   Stir in garlic and thyme. Cook 30–60 seconds until fragrant.

5. 5

   Deglaze with balsamic vinegar, scraping up any browned bits. Season generously with salt and pepper. Taste and adjust acidity or salt as needed.

6. 6

   If using goat cheese or mascarpone, spread a thin layer on each crostini while the toasts are warm.

7. 7

   Top each toast with a spoonful of mushrooms. Finish with extra thyme, a sprinkle of Parmesan, a pinch of lemon zest, or a light drizzle of honey for contrast.

8. 8

   Serve warm or at room temperature. The crostini should be crisp with juicy, savory topping.