This elegant Italian appetizer features crispy toasted bread topped with a medley of sautéed wild mushrooms and finished with a luxurious drizzle of truffle oil. Earthy, umami-rich, and beautifully aromatic, it's garnished with fresh herbs and shaved parmesan for a perfect balance of rustic charm and gourmet flair. Ideal for dinner parties, wine nights, or as an indulgent bite before a main course.
Preheat oven to 375°F (190°C).
Brush baguette slices lightly with olive oil on both sides.
Toast on a baking sheet for 6–8 minutes, flipping halfway, until golden and crisp.
Heat olive oil and butter in a skillet over medium heat.
Add mushrooms and sauté for 5–7 minutes, until soft and slightly browned.
Stir in garlic, thyme, salt, and pepper. Cook 2 more minutes until fragrant.
Remove from heat and finish with truffle oil (do not cook the truffle oil—it loses aroma when heated).
Spoon the warm mushroom mixture onto each toasted bread slice.
Sprinkle with shaved parmesan.
Garnish with microgreens or chopped parsley.
Optional: drizzle a touch more truffle oil over the top for extra aroma.
Serve immediately while warm with a glass of Pinot Noir or Sauvignon Blanc.
Pairs beautifully with a cheese board or other antipasti.
Works well as a vegetarian appetizer or party hors d’oeuvre.
Use a mix of mushrooms for depth of flavor.
For added texture, top with toasted pine nuts or walnuts.
Try adding a thin spread of ricotta or mascarpone underneath the mushrooms for extra creaminess.
4 servings