Description
These earthy, elegant wild mushroom and goat cheese crostini are a delectable appetizer!
Ingredients
Scale
- 1 gluten-free or regular baguette, sliced (I love the gluten-free baguette from New Cascadia Traditional)
- 1 tablespoon olive oil + extra for brushing baguette
- 1 teaspoon butter
- 2 cups sliced fresh assorted mushrooms (Cremini, Shiitake, Chanterelle – or whatever combo you like)
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, chopped
- 3 tablespoons, shallots, finely chopped
- kosher salt and cracked black pepper
- 1 tablespoon Italian parsley, chopped
Instructions
- Preheat oven to 350F degrees.
- Set goat cheese out to bring to room temperature.
- Brush both sides of baguette slices lightly with olive oil. Set on a cookie sheet lined with a silicone mat or parchment paper. Toast in oven for 15 minutes or until light golden brown (can be made 2 days in advance).
- In a skillet, on medium-high heat, sauté shallots in olive oil and butter for 2 minutes then add the garlic and cook until fragrant (about 30 seconds to a minute).
- Add mushrooms and thyme to the shallot mixture and cook for another 3-4 minutes or until tender. Season with salt and pepper, remove from heat then toss in parsley. Set aside.
- Spread toasted baguette slices liberally with goat cheese then top with mushroom mixture.
- Serve warm or at room temperature.
Notes
- The toasted baguette slices and the mushroom mixture can be made two days in advance so they’re super easy to whip up at the last minute. Just gently heat your mushroom mixture, assemble, then heat in the broiler for a minute or two and serve.
- Gluten-free bread may take longer to toast in the oven.
- If fresh wild mushrooms are not available, you can use dried wild mushrooms instead. They work great! Just reconstitute them in a little warm water, drain, and use them in place of fresh wild mushrooms.
Keywords: wild mushroom and goat cheese crostini