Wild mushrooms crostini
8 oz chèvre (creamy goat cheese)
1 Tbsp each fresh parsley, chives, tarragon finely chopped
2 Tbsp olive oil
1 baguette cut into ¼” slices
4 Tbsp melted butter
2 Tbsp fresh parsley, chopped
Clean mushrooms with a brush or damp cloth and coarsely chop. If using dehydrated mushrooms reconstitute in hot water for 15-20 mins, drain and chop.
Add oil to a 12” skillet and heat over medium-high until oil shimmers. Add mushrooms and sauté for 5 minutes. Add garlic, herbes de Provence and sauté until mushrooms have given off moisture and begin to brown.
Add salt and pepper to taste and butter. Sauté a minute more stirring in the butter.
Discard the garlic and set mixture aside.
In a food processor, combine chèvre with chopped fresh herbs and olive oil.
Preheat oven to 325°F. Place slices of baguette on a cookie sheet and brush with melted butter. Bake until crisp and golden (but not brown) @5-10 mins.
To assemble, spread chèvre on crisp baguette slices, top with mushrooms and sprinkle with parsley.
Serve warm or at room temperature.
Makes 25–30 crostinis