Smaller and more delicate than bruschetta, crostini traditionally have more genteel toppings than the bolder bruschetta. A French baguette is the ideal size bread to make crostini.
1 tablespoon extra-virgin olive oil, plus
additional for brushing the bread
½ baguette loaf, cut crosswise into 12 slices,
about ½ inch thick
1 clove garlic, minced
8 ounces mushrooms, finely chopped
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried savory
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
Preheat the broiler or grill. Lightly brush olive oil onto both sides of the bread slices and place on a baking sheet.
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, basil, marjoram, and savory. Season to taste with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, 5 to 7 minutes. Stir in the parsley. Keep warm while you toast the bread.
Broil or grill the bread until golden brown, being careful not to burn it. Spoon the hot mushroom mixture over the toasted bread. Serve hot.