Earthy Mushroom & Goat Cheese Pinot Crostini

Ingredients

• French baguette, sliced into 1/2-inch thick rounds
• tablespoons extra virgin olive oil, divided
• oz mixed mushrooms (cremini, shiitake), sliced
• cloves garlic, minced
• teaspoon fresh thyme leaves
• oz soft goat cheese (chèvre), softened
• tablespoon milk or cream (optional, for spreading)
• tablespoons balsamic glaze (or balsamic vinegar reduced)
• Salt and freshly ground black pepper to taste

Method

1. Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with 1 tablespoon of olive oil and arrange them on a baking sheet. Toast for 8 minutes
2. minutes, or until lightly golden and crisp. Remove and set aside.\n
3. In a skillet over medium
4. high heat, add the remaining 2 tablespoons of olive oil. Add the sliced mushrooms and sauté for 5 minutes
5. minutes until they have released their moisture and are nicely browned. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.\n
6. Season the mushroom mixture generously with salt and pepper. If the goat cheese is too firm, mix it with a splash of milk or cream to make it easily spreadable.\n
7. To assemble, spread a generous layer of the softened goat cheese onto each toasted crostini. Top with a spoonful of the warm, savory mushroom mixture.\n
8. Drizzle each crostini with a small amount of balsamic glaze just before serving. Serve immediately while the mushrooms are still warm.