Description
Wine roasted mushrooms and a rich cheese spread make these crostini a sure hit at your next party.
Ingredients
- 10 slices French Baguette
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Extra Virgin Olive Oil
- 1 clove Garlic, Minced
- 8 ounces, weight White Button Or Baby Portobello Mushrooms, Sliced Thick
- 3 sprigs Fresh Thyme
- 1 pinch Salt And Pepper, to taste
- ½ cups Red Wine (I Used A Cabernet Sauvignon)
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Goat Cheese
- 1 Tablespoon Ricotta Cheese
- 1 teaspoon Fresh Parsley, Chopped Plus Extra For Garnish
- 1 teaspoon Extra Virgin Olive Oil
Preparation
1. Preheat oven to 350 F. Place baguette slices on a baking sheet and drizzle with 2 tablespoons olive oil. Bake at 350 F for 8-10 minutes or until bread is crisp and lightly browned. Remove pan from oven and set aside.
2. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to shrink.
3. Add wine and balsamic vinegar to the mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup. You can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.
4. In a small bowl, combine goat cheese, ricotta, chopped parsley, and 1 teaspoon olive oil to make the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.
