Earthy Forest Feta and Pine Nut Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •tablespoons extra virgin olive oil, divided
• •oz mixed wild mushrooms (such as cremini and shiitake), sliced
• •clove garlic, minced
• •oz good quality feta cheese, crumbled
• •oz cream cheese, softened
• •teaspoon fresh thyme leaves, plus extra for garnish
• •tablespoons pine nuts, lightly toasted
• •Flaky sea salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3In a small bowl, combine the crumbled feta, softened cream cheese, and 1 teaspoon of thyme. Use a fork or hand mixer to whip until light and smooth. Season lightly with pepper.
4. 4Heat the remaining 2 tablespoons of olive oil in a skillet over medium
5. 5high heat. Add the sliced mushrooms and sauté until they have released their liquid and are nicely browned. Stir in the minced garlic and cook for 1 minute more. Season with salt and pepper.
6. 6To assemble, spread a generous layer of the whipped feta mixture onto each crostini. Top with a spoonful of the warm, sautéed mushrooms.
7. 7Garnish each crostini with a sprinkle of toasted pine nuts and a few fresh thyme leaves before serving.