Delicious crostini topped with a savory and cheesy vegetable mixture featuring mushrooms, spinach, and a blend of mozzarella and Parmesan, perfect for holiday gatherings or appetizers.
1. Preheat the oven to 425F.
2. In a large pan, melt the butter and add the onion. Cook for 2-3 minutes until it starts to soften, then add the garlic, mushrooms, red pepper flakes, salt, and pepper. Cook another 2-3 minutes until the mushrooms are tender.
3. Add the spinach (in batches if needed) and cook until it is wilted and excess moisture cooks off, about 3-4 minutes.
4. Transfer the veggie mixture to a bowl and let it cool slightly while you slice your baguette. Then, add the parsley, breadcrumbs, mozzarella, parmesan, and cream cheese to the bowl with the veggies. Mix until combined.
5. Coat a half sheet pan (18x13-inches) with the olive oil. Working with one baguette round at a time, spread a layer of the cheesy veggie mixture on top and place on the prepared sheet pan. Rub the underside of the bread in the oil to ensure it is nicely coated. Once all of the crostini are on the pan, top with the remaining shredded mozzarella and parmesan.
6. Bake for about 12-15 minutes, until the bread is golden and crispy. Sprinkle with extra parsley and serve warm. Enjoy!
