Goat Cheese Crostini With Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I can't get enough of mushrooms, apparently. Wild Mushrooms with shallots in a balsamic reduction give a sweet-tart contrast to the creamy, sharp goat cheese in these easy, elegant warm appetizers. I hope you make them for the holidays! Read more ! Ingredients:
4 large shallots, thinly sliced |
2 tablespoons unsalted butter |
16 oz. mixed wild mushrooms, larger mushrooms coarsely chopped (about 10 crimini mushrooms, coarsely chopped, can be sub'd) |
2 tablespoon brown sugar |
1 tablespoon fresh thyme leaves |
6 tablespoons aged balsamic vinegar |
kosher salt and white pepper taste |
1 french baguette loaf’s worth of fresh homemade crostini (or foccacia bread, as seen in my photo) |
8 oz fresh goat cheese, room temp |
4 sprigs fresh parsley, finely chopped |
zest of one lemon |
Directions:
1. Preheat oven to 375 degrees. Spread about a tablespoon of goat cheese on each crostini. Place them on a cookie sheet while you make the reduction.
2. Sauté the shallots in the butter for three minutes. Add the mushrooms and brown sugar, stirring for one minute.
3. Add the thyme, salt and pepper and the balsamic vinegar. Allow to come to boil, then reduce for about 3 minutes, stirring constantly.
4. Top each crostini with about a teaspoon of mushroom-shallot mixture, reserve any extra sauce from pan. Bake for 6-8 minutes or until cheese slighlty melts. Drizzle with remaining pan sauce and garnish with chopped parsley and lemon zest.
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