Buttermilk Blue® Crostini With Mushrooms

6 servings
Cook Time
Quick and easy crostini is always the perfect choice – especially when you’re using Roth’s Buttermilk Blue®. Adapted from Joanne Weir, Chef/cookbook author


  • 2 tablespoons extra virgin oil
  • 1 pound mushrooms, thinly sliced
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh mint, chopped
  • Salt and freshly ground black pepper
  • 3 ounces Fontina cheese, coarsely grated
  • 3 ounces Roth Buttermilk Blue®, crumbled
  • 12 slices coarse-textured bread, toasted


  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until liquid has evaporated, approximately 7-10 minutes.
  2. Add parsley, thyme and mint, and stir to combine; season with salt and pepper.
  3. Remove mushrooms from heat, allow to cool and gently stir in cheese.
  4. Distribute mushrooms and cheese on top of toast. Place crostini on baking sheet in a single layer and broil until cheese has melted.
  5. Place on a platter and serve.