How are you all doing on this lovely post-Halloween Monday? Are you suffering from sugar-induced delusions? Or maybe a pumpkin beertail hangover?
Either way, I think we could all use some carbohydrates in our lives. So I made us these cute little toasts loaded with mushrooms, shallots, garlic, thyme and of course, goat cheese. Because everything is better with goat cheese.
Oh hey, it’s also NOVEMBER! Which means hardcore Thanksgiving preparations are underway NOW! Only a measly 25 days stands between us and the biggest cooking and eating day of the year. Start your engines!
Are you hosting a Thanksgiving dinner this year? My mom is hosting this year, but we’ll share in the cooking responsibilities. So I’ll still be in the thick of all the kitchen craziness!
I made a version of these Mushroom and Goat Cheese Crostini for Thanksgiving last year and my family gobbled them right up. Even my younger cousins, who I assumed would be picky and turn their nose up at the idea of mushrooms, couldn’t resist reaching for seconds. So I definitely plan on serving them again this year. They are the perfect savory bite to help keep your guests happy (and out of your hair!) while you put the finishing touches on the big meal.
Mushroom and Goat Cheese Crostini
- For the Mushroom Topping
- About 1/4 cup extra-virgin olive oil, divided
- 8 ounces shitake mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 1/2 cup diced shallots
- 2 garlic cloves, peeled and minced
- 2 tsp. fresh thyme leaves
- 1/2 tsp. salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons heavy cream
- For Assembly
- 1 rustic French baguette
- 6 ounces goat cheese, softened at room temperature
- A couple tablespoons balsamic vinegar
- Make the mushroom topping. In a large non-stick skillet over medium heat, warm about 3 tablespoons of the olive oil. Add the mushrooms and shallots and sauté, stirring occasionally, for 8-10 minutes. If your pan is getting dry during this time, add an extra tablespoon or two of olive oil. Add the garlic, thyme and salt and cook for and additional 2-3 minutes, stirring occasionally. Add the balsamic vinegar and cook for 1 minute more. Remove the skillet from the heat. Stir in the heavy cream. Cover to keep warm.
- Meanwhile, pre-heat your oven to 425 degrees. Cut the baguette into approximately 1/2-inch to 3/4-inch thick slices. Spread about 1 - 1 1/2 tsp. goat cheese on each slice, then arrange the baguette slices onto a large rimmed baking sheet. Top each slice with about 1 tablespoon of the mushroom mixture. Transfer to your pre-heated oven and bake for 4-5 minutes, or just until everything is warmed through.
- Remove from the oven. Drizzle each slice with a little balsamic vinegar, if desired. Serve warm.