Mushroom, Bacon & Gruyère Crostini

Mushroom, Bacon & Gruyère Crostini

As you have heard a million times, I love recipes that are easy and delicious. I always have bacon lardons in my fridge pre-cooked (what, I love bacon!), which makes this recipe even easier! One frying pan and one baking sheet is all you need to impress. Plus, it has bacon, so even those who do not love gourmet food will love this recipe.


1 lb button mushrooms, finely minced
2 tbs butter
2 tbs chopped garlic
12 thick-cut bacon strips, cut crosswise into small lardons
1 fresh baguette
2 cups Gruyère cheese, grated


In a large skillet, cook bacon on medium heat until fully cooked. Remove from heat and pat off excess fat with paper towel. Slice bacon into 1/4-inch pieces crosswise (creating small lardons). Set aside.

In a large deep skillet or a wok, sauté the mushrooms in the butter until soft. Drain off excess liquid and make a hole in the middle of the mushrooms in the skillet. Place the garlic in the hole and sauté for 2-3 mins, or until it just begins to brown. Mix the garlic with the mushrooms and add the reserved bacon.

Meanwhile, place oven on broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.

Pile a spoonful of the mushroom mixture on each toast and cover with grated cheese. Broil in oven until the cheese is melted. Let crostini cool for 2-3 mins and serve.

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