Crostini Duo of Apples and Mushrooms

Unoaked Chardonnay, like other light, crisp white wines, pairs well with delicate flavours for instance, those showcased in these Apple. While the oaked Chardonnays featured here partner well with equally rich, full-flavoured dishes like these no-fuss Mushroom Crostini. Both tasty appetizers can be made ahead of time and heating as needed.


1 French bread stick
2 tbsp (30 mL) olive oil



1 tart apple
1 tsp (5 mL) lemon juice
1 cup (250 mL) grated white cheddar



2 tbsp (30 mL) butter
8 oz (250 g) brown mushrooms, coarsely chopped
1 tsp (5 mL) chopped garlic
¼ cup (60 mL) whipping cream
1 tbsp (15 mL) chopped parsley
Salt and freshly ground pepper
1 cup (250 mL) grated white cheddar


  1. Preheat oven to 450°F (230°C).
  2. Slice French stick into slices, ½-inch (1 cm) thick. Brush each slice with oil. Place on oiled baking sheet, oiled side-up. Bake for 5 to 6 minutes until lightly golden.
  3. To prepare apple and cheddar version, slice or grate apple into a bowl. Mix with lemon juice. Pile on to toast rounds. Sprinkle with grated cheese. Reserve.
  4. Prepare mushroom and cheddar by heating butter in skillet set over high heat. When it sizzles, add mushrooms and sauté for 2 minutes until juices begin to appear. Stir in garlic and continue to cook until juices disappear, about another 2 minutes more. Stir in cream. Bring to boil. Reduce for 1 minute until cream just coats mushrooms. Stir in parsley. Season with salt and pepper to taste.
  5. Toss mushroom mixture with cheddar and pile on to toasts.
  6. Preheat oven broiler. Place all toasts on baking sheet. Broil for 4 minutes until cheese is melted and bubbling, watching closely so they do not burn.
Serves 6


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