crostini ai funghi

Dull day? All you need is a fireplace, a glass of medium-bodied red wine such as Chianti, Merlot, Pinot Noir, and… These crostini.

Still redolent of the fragrances of woods and fall season, these crispy bites are aromatic, indulgent, with just a touch of tanginess.

My friend Cinzia gave me this recipe (grazie Cinzia!), which she received from a friend who enjoys long walks in the forest nearby Parma to pick porcini – and came up with this wonderful recipe.

If you have fresh mushrooms (porcini or chanterelles) in your hands do not hesitate: these canapés are literally ready in minutes and are fantastic eaten right away, still warm, straight from the oven.


Active time: 10 minutes

Total time: 20 minutes

Serves 4-8



  • 5-6 oz. fresh mushrooms (I prefer porcini, or chanterelles)
  • 16 bread slices from a baguette, 1/2-inch thick (approx. 6 oz.)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Parmigiano-Reggiano cheese, finely grated
  • ¼ tsp. salt
  • Fresh ground pepper
  • Half a lemon



  • One large baking sheet
  • Aluminum foil or parchment paper
  • Chef’s knife
  • Cutting board
ingredienti per crostini ai funghi
Heat the oven to 400°F. Cover a large baking sheet with aluminum foil or parchment paper. Arrange the bread slices on top of the baking sheet.  mushroom crostini step 1
Roughly cut the mushrooms and scatter them on top of the bread slices. Sprinkle with extra-virgin olive oil and season with salt and pepper.  crostini ai funghi step 2
Add ½ tsp. of Parmigiano-Reggiano cheese on top of each crostini.  mushrooms crostini
Bake for 10 minutes at 400°F, until the cheese will have melted and the bread have reached a golden color.  mushroom crostini oven
Out of the oven, add just 4 drops of lemon juice on top of each crostini before serving. limone sui crostini


mushroom crostini

Buon Appetito!

Buon Appetito!

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