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Provolone and Mushroom Crostini


Serves 10-12
1 French baguette
2 Tbsp Pastene Extra Virgin Olive Oil, plus more for bread
12 fresh mushroom caps, sliced
1 Tbsp Pastene Minced Garlic
12-14 provolone cheese slices
1 tsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
salt and pepper to taste


Prep time: 5-10 minutes | Cook time: 13-17 minutes

  • Preheat oven to 400° F.
  • Slice baguette into 1″ thick rounds. Brush olive oil evenly over baguette slices. Toast bread for 10-12 minutes until edges turn light brown and remove from the oven.
  • Add olive oil to a saucepan over high heat. Add mushrooms and garlic and cook 5 minutes, stirring occasionally. Remove from heat and set aside.
  • Place half of a provolone slice on top of each piece of bread and top with sliced mushrooms.
  • Bake for an addition 3-5 minutes or until cheese is slightly melted.
  • Briefly let cool and add parsley, oregano, salt and pepper. Serve immediately.

Product Used

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