Mushroom Fontina Crostini

I love this crostini for many reasons one being you can prep the mushroom a day in advance but mostly because it’s absolutely delicious. I think this is the perfect appetizer for your Thanksgiving dinner.

– Daniel Mancini

You’ll need:

  • 8-oz. Baby Bella mushrooms sliced
  • 1/4-cup sliced shallots
  • 2-Garlic closes minced
  • 1/4-lb of pancetta diced
  • Olive oil
  • 1/4-lb of fontina cheese shredded
  • Fresh rosemary
  • Salt
  • Pepper
  • 1-French baguette sliced thin


  1. In a skillet add 1-tbs of oil and when hot add the pancetta. Once the fat has rendered remove to a paper towel-lined plate
  2. Add the shallots, 1/2 tsp of salt, 1/4-tsp of pepper and sauté till translucent
  3. Add the mushrooms and sauté till done, this will take 10 minutes
  4. Add the garlic, pancetta and sauté for 2 minutes, remove the skillet from the heat
  5. Brush each bread slice with a little olive oil then top with the mushroom mixture and then finish with the fontina cheese on top.
  6. Place on a parchment-lined baking sheet and into a 350 degree preheated oven until the cheese has fully melted
  7. Serve with a little chopped rosemary
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