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Wild Mushroom and Lachsschinken Crostini with Mascarpone

Prep Time10 minsCook Time10 minsTotal Time20 mins

Never tried smoky lachsschinken? Don’t miss out anymore! This flavourful meat is cured and smoked for maximum flavour. Thin slices pair perfectly with earthy mushrooms and creamy mascarpone cheese.

 ¼ cup (60 mL) olive oil, divided
 24 slices baguette,about 1/2-inch (1 cm) thick
 1 lb (500 g) mixed mushrooms, thinly sliced, such as oyster, shiitake or portobello
 2 cloves garlic, minced
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
 1 tbsp (15 mL) fresh lemon juice
 1 cup (250 mL) mascarpone
 24 thin slices lachsschinken
 2 tbsp (30 mL) snipped chives
Steps :

Preheat the broiler to high. Brush both sides of bread with some of the olive oil. Arrange slices on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted. Set aside.


Heat the remaining oil in large skillet set over high heat. Sauté mushrooms with garlic, salt and pepper. Cook, stirring occasionally, for 5 minutes or until golden brown. Stir in lemon juice; cook for additional 1 minute.


Spread 2 tsp (10 mL) mascarpone onto each crostini. Top with mushrooms and lachsschinken. Garnish with chives.

Cook’s Notes:

Makes 24

If you can’t find mascarpone, you can also use goat cheese or cream cheese for a similar creamy finish. Turn these two-bite appetizers into a lunchtime favourite by swapping baguette rounds for slices of toasted crusty sandwich bread