Crostini with Wild Mushroom & Fig


Truffle Oil 1 tsp.
Lemon Zest 1 tsp.
Black Pepper, freshly cracked To taste
Plant-Based Cream Cheese 1/2 cup
Baguette, toasted 8 slices
Shitake Mushrooms, sauteed 1/2 cup
Field Roast™ Mushroom & Balsamic Deli Slices 8 each
Figs, fresh, thinly sliced 8 each
Basil, fresh 1/4 cup


  1. Combine truffle oil, lemon zest and black pepper to the plant-based cream cheese.
  2. Spread 1 tablespoon of the mixture generously over each toasted baguette slice.
  3. On each toasted baguette slice, layer on sautéed shiitake mushrooms and 2 slices of fig.
  4. At service, warm Mushroom & Balsamic Deli Slices in a pan over medium heat, for just a few seconds on each side until heated throughout; add 2 to each crostini.
  5. Sprinkle with basil and a pinch of cracked black pepper.