Earthy Forest Feta and Pine Nut Crostini

This crostini captures the essence of the forest floor with its deep, earthy wild mushroom flavor, a perfect tribute to Arbor Day. The creamy, tangy whipped feta provides a bright counterpoint to the savory herbs and crunchy pine nuts, creating a sophisticated balance of textures. It's an elegant appetizer that is both light and deeply satisfying.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons extra virgin olive oil, divided
oz mixed wild mushrooms (such as cremini and shiitake), sliced
clove garlic, minced
oz good quality feta cheese, crumbled
oz cream cheese, softened
teaspoon fresh thyme leaves, plus extra for garnish
tablespoons pine nuts, lightly toasted
Flaky sea salt and freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small bowl, combine the crumbled feta, softened cream cheese, and 1 teaspoon of thyme. Use a fork or hand mixer to whip until light and smooth. Season lightly with pepper.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium
high heat. Add the sliced mushrooms and sauté until they have released their liquid and are nicely browned. Stir in the minced garlic and cook for 1 minute more. Season with salt and pepper.
To assemble, spread a generous layer of the whipped feta mixture onto each crostini. Top with a spoonful of the warm, sautéed mushrooms.
Garnish each crostini with a sprinkle of toasted pine nuts and a few fresh thyme leaves before serving.

Chef's Tip & Pairing

For an extra layer of gourmet flavor, finish the assembled crostini with a tiny drizzle of white truffle oil. This earthy appetizer pairs beautifully with a crisp, unoaked Sauvignon Blanc or a light-bodied Pinot Noir.

From the Tini Crostini Collection