Roast Beef and Mushroom Crostini

from ButterYum
makes 8 crostini

  • 8 slices of baguette (1 1/2 x 3 x 1/4-inch thick)
  • premium extra virgin olive oil
  • 2 cloves garlic (1 whole, 1 pressed)
  • kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 pound white button mushrooms, cut into 1/4-inch dice
  • 8 slices thinly sliced premium roast beef
  • 16 slices small campari or roma tomato (1 1/2-inch diameter)
  • 2 scallions, chopped (green tops only)


  1. Preheat oven to 400F.
  2. Brush both sides of baguette slices with olive oil and place on unlined quarter sheet pan; sprinkle with kosher salt and freshly ground black pepper.  
  3. Place in oven on center rack until toasted, about 10 minutes (watch carefully).
  4. Remove toasted bread from oven and rub the top of each slice with a whole peeled garlic clove; set aside.
  5. In a large skillet, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter.
  6. Add mushrooms, pressed garlic, and a pinch of salt; saute until caramelized, stirring frequently, about 15 minutes.
  7. Remove from heat.
  8. Top each slice of toasted bread with 1 thin slice of premium roast beef.
  9. Next add 2 slices of tomato and sprinkle lightly with kosher salt and freshly ground black pepper.
  10. Top the tomatoes with 1 heaping tablespoon of caramelized tomatoes and sprinkle with chopped scallions. 

Note: chill leftover mushrooms in an airtight container for up to 5 days.