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  • 400 g mushrooms, finely chopped
  • 30-45 ml olive oil
  • 30-45 ml Italian parsley or chives
  • 1 garlic clove, crushed
  • 15 ml balsamic vinegar
  • sea salt and freshly ground black pepper, to taste
  • 3 anchovies, chopped
  • For the crostini:
  • 1 panini or baguette, sliced

1. Stir-fry the mushrooms in olive oil over a high heat until all the liquid has evaporated.Mix the mushrooms with the remaining ingredients.

2. To make the crostini, preheat the oven to 200°C. Thinly slice the panini or baguette and toast for 5 to 10 minutes, or until golden brown.

3. Spoon the mushroom mixture onto the crostini and serve immediately.

TASTE's take

TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Featuring favourite dishes from the original award-winning Lazy Days, with previously unpublished recipes, it’s essential to your collection. This recipe for mushroom crostini is from Phillippa's book, exclusively available to our website users.

Also enjoy her braaied lamb chops with bean mash and smoked snoek and avocado tabbouleh

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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