Mushroom Gruyere Crostini – A Cheesy Toast to the Winner!

Mushroom Gruyere Crostini
This is just a short post to (finally!) announce the winner in the Mushroom Masters giveaway. Yes, it took us a little while to make the announcement, but hey, like love and perfection, you just can’t rush a random drawing.

So excuses aside…

Congratulations to RecipeGirl, whose entry of Roasted Pumpkin Bisque with Mushroom Gruyere Crostini was randomly chosen as the winner of the $350 Sur La Table gift certificate.

Lori, here’s a gruyere cheesy toast to you! (You knew we had to, right?)

Recipe for the crostini follows, and check out the full recipe for Roasted Pumpkin Bisque on

Mushroom Gruyere Crostini

recipe by RecipeGirl on


4 thin slices French bread (8 if you’re using baguette)
1 Tablespoon extra-virgin olive oil
1 Tablespoon minced garlic
5 ounces sliced shiitake mushrooms
5 ounces sliced cremini mushrooms
1½ cups shredded Gruyere cheese


Place bread slices on baking sheet. Place in the oven for 3-4 minutes, just until lightly toasted. Remove from oven.

In a large saute pan, heat olive oil at medium heat. Add garlic and mushrooms. Saute until garlic is fragrant and mushrooms are no longer dry.

Divide mushrooms between toasts, piling them on top. Sprinkle with Gruyere cheese. Place toasts back in the oven until cheese is melted, about 3-4 minutes.

by Sarah J. Gim on October 28, 2010 · 0 comments

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