Cooking with FOX 7: Wild Mushroom Crostini

Culinary Director of Whole Foods Market's SW Region Tara Treffry shares an earthy recipe that's a perfect appetizer for entertaining especially during the holidays.

The recipe for wild mushroom crostinis features hard roasted wild mushrooms with fresh herbs which sit atop a whipped lemon ricotta on a baguette.

The recipe is as follows:


  • 1 pound assorted wild mushrooms (oyster, shitake, chanterelle, cremini), washed and destemmed 
  • ½ teaspoon fresh rosemary 
  • ½ teaspoon fresh sage 
  • 2 tablespoons fresh chives 
  • ½ teaspoon minced garlic 
  • 2 tablespoons good olive oil 
  • Zest of two lemons 
  • Kite Hill Ricotta Cheese (vegan)
  • Easy Tiger Baguette
  • Salt 
  • Pepper 


  • Wash, trim and roughly chop mushrooms.
  • Mix with olive oil, garlic, rosemary, sage, salt and pepper and roast at 450 for 8 to 10 minutes.
  • Slice baguette into ¼ inch pieces and toast at 350 until light golden (approximately 5 to 7 minutes).
  • Mix Kite Hill Ricotta cheese with the zest of two lemons and spread in a thin layer on each crostini.
  • Spoon rounded mixture of mushrooms on each crostini and garnish with fresh chives before serving.