Tapas off the beaten track: Porcini, Artichoke & Chestnut Crostini

With fall settling in, for the last time in the year we are enjoying the bounty of nature as market stands fill up with earthy mushrooms, innumerable and always-one-new-variety-to-discover pumpkins, colorful chard and sweet chestnuts.

I combined some of this fall’s plenty into this easy to make, yet delicious starter or tapas dish.



Ingredients (per 1 person):

  • 3 thin slices of ciabatta
  • 1-2 tablespoons of soft-tasting olive oil
  • 200 grams of porcini
  • 1 tablespoon of butter
  • a few dashes of dry sherry
  • 2 artichoke hearts (kitchen-ready), finely sliced
  • 4-5 chestnuts (kitchen-ready)
  • freshly ground pepper, salt



  1. Place the ciabatta slices on an oven tray or in an oven dish, drizzle olive oil over them.
  2. Place in the oven (pre-heated to 180 degrees Celsius) for approximately 10 – 15 minutes. The slices should be completely dry at the end of the oven time. Make sure they are not turning dark, though. Arrange on serving dishes.
  3. Roughly chop the chestnuts and either roast in a frying pan without the addition of oil or oven-roast them for a couple of minutes. Set aside.
  4. Carefully clean the porcini, if necessary (best is to not wash, but if very dirty, wash in a bowl filled with cold water and 1-2 tablespoons of flour dissolved in it).
  5. Melt the butter in a frying pan over medium to high heat.
  6. Add the porcini and fry until soft, while still having a bit of a bite. The porcini will release liquid while frying. Turn up the temperature, if necessary, to dry as quickly as possible. This will prevent the porcini from boiling and getting slushy.
  7. Towards the end of the frying time, deglaze with a few dashes of sherry. Almost immediately add the artichoke.
  8. Toss a couple of times in the pan, then stir in the chestnuts.
  9. Distribute the porcini over the bread slices. You can decorate the dishes with a branch of fresh oregano if you like. Enjoy immediately.


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