Black Truffle Carpaccio Mushroom Crostini

Golden mushrooms, creamy ricotta, toasted baguette, parmesan, and TruffLove Black Truffle Carpaccio come together in an elegant appetizer made for hosting. Each bite is crisp, earthy, creamy, and finished with real slices of black truffle.

Prep 10 min

Cook 15 min

Total 25 min

Serves 10–12 crostini

Difficulty Easy

Ingredients

What You’ll Need

1 baguette, sliced into crostini
2 tablespoons olive oil, divided
225 g cremini or mixed mushrooms, sliced
1 garlic clove, minced
1 teaspoon fresh thyme leaves
1/2 cup ricotta or whipped goat cheese
1/4 cup finely grated parmesan cheese
TruffLove Black Truffle Carpaccio, for topping
1 tablespoon fresh parsley or chives, finely chopped
Black pepper, to taste
Salt, to taste
Optional: lemon zest for finishing

Method

How to Make It

Preheat the oven to 375°F / 190°C.
Arrange baguette slices on a baking tray. Brush lightly with olive oil and bake for 7–9 minutes, flipping once, until lightly golden and crisp.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the mushrooms and cook for 6–8 minutes, until browned and their moisture has mostly evaporated.
Add garlic, thyme, salt, and black pepper. Cook for 30–60 seconds, then remove from heat.
Spread each crostini with ricotta or whipped goat cheese.
Spoon the warm mushrooms over the cheese.
Top with parmesan and a slice or two of TruffLove Black Truffle Carpaccio.
Finish with herbs and optional lemon zest.
Serve immediately while the crostini are crisp.

Pairing Note

Serve with sparkling wine, champagne, a crisp white wine, charcuterie, olives, or a cheese board. Add the Black Truffle Carpaccio after the crostini are assembled so the truffle slices stay delicate and aromatic.

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