Buttermilk Blue Crostini With Mushrooms

12 crostinis
Total Time
Buttermilk Blue and mushrooms are a match made in heaven, and fresh herbs are an inspired addition. Adapted from a recipe by: Joanne Weir, chef/cookbook author


  • 2 tablespoons extra virgin oil
  • 1 pound (16 ounces) thinly sliced mushrooms
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh mint
  • Salt and freshly ground pepper to taste
  • 3/4 cup (3 ounces) coarsely grated Roth® Fontina Cheese
  • 1 cup (6 ounces) crumbled Roth® Buttermilk Blue® Cheese
  • 12 slices coarse-textured bread, toasted


  1. Heat olive oil in large skillet over medium-high heat.
  2. Add mushroom slices; cook until liquid evaporates, about 8-10 minutes.
  3.  Add parsley, thyme and mint; stir to mix. Season with salt and pepper.
  4. Remove from heat and cool slightly.
  5. Heat broiler. Gently stir cheeses into mushrooms.
  6. Spread mixture over bread slices.
  7. Place on baking sheet; broil until bubbly and cheese melts.