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This herbed feta and mushroom confit crostini is perfect topped with a super runny egg yolk. #basil #feta #toast #mushroom

Herbed Feta and Mushroom Confit Crostini

All the components for this herbed feta and mushroom confit crostini can be made ahead of time, so that you can assemble them in a snap.
Course Breakfast, Brunch, Lunch, Snack
Cuisine American, French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 453 kcal


Mushroom Confit:

  • 6 ounces assorted mushrooms chopped
  • 1/2 stick unsalted butter melted
  • 1 garlic clove smashed
  • 1 thyme sprig
  • 1/2 tablespoon lemon juice

Herbed Feta Spread

  • 1/3 cup crumbled feta
  • 1/4 cup basil leaves sliced
  • 1/2 cup whole milk Greek yogurt room temperature
  • 4 slices bread
  • 4 large eggs cooked to your preference


  1. Make the mushroom confit: Place the mushrooms in a medium baking dish; top with the butter, garlic and thyme. Cover with parchment, letting the paper directly touch the mushrooms. Bake at 300F until the mushrooms are very soft, about 1 1/2 hours. Alternatively, you can simmer everything on the stove until the mushrooms are tender, about 30 minutes.
  2. Stir the lemon juice into the confit and season with salt.

  3. Make the herbed feta spread: Mix all ingredients. If it's too thick for you, add milk or water to thin. Season with salt if your feta isn't that salty.
  4. Toast the bread. Slather the herbed feta spread on the toast, then top with the mushroom confit and eggs.

Recipe Notes

Mushroom confit adapted slightly from Hannah Kowalenko of Ellsworth, Paris via Tasting Table.