Crostini with Porcini and Stracchino

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 10 crostini
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2 tablespoons olive oil

1 large clove garlic, peeled 

1 teaspoon chopped nipitellaor a mix of fresh mint, oregano and thyme

1 teaspoon chopped nipitella or a mix of fresh mint, oregano and thyme

1 large fresh porcini mushroom, cleaned and sliced 

Kosher salt and freshly ground black pepper

8 ounces stracchino cheese, at room temperature

10 slices rustic bread, toasted 

Extra-virgin olive oil, for drizzling 


  1. Heat the olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the garlic and nipitella and saute until fragrant and the oil is infused with flavor, 2 to 3 minutes. Stir in the mushroom, season well with salt and pepper and saute until tender and golden brown, about 8 minutes.
  2. Spread the stracchino over the bread and top with the sauteed porcini. Drizzle with extra-virgin olive oil immediately before serving.

Cook’s Note

Nipitella is a local Italian herb that belongs to the mint family and tastes like a mix of mint, oregano and thyme. Stracchino is a soft, creamy, oozing Italian cow's milk cheese with a very thin natural rind and a tart and fruity flavor. It is available in specialty markets or online.