Mushroom and Goat Cheese Bruschetta
Yield: 12 people
Crostini, lemon scented goat cheese, perfectly browned mushrooms with butter and thyme. Any complaints? I didn't think so. These are so easy and so good. You will look like a 5-star chef if you bring these to your next dinner party.
Ingredients
- 1 sourdough baguette, sliced ½ inch sliced, toasted
- raw garlic cloves, for rubbing hot toasted bread
Goat Cheese Spread
- 5 oz goat cheese
- 1 lemon zest of one lemon
- black pepper to taste
- 2 tablespoon heavy cream
Mushrooms
- 2 cups sliced mushrooms
- ½ stick unsalted butter
- 8 stems fresh thyme
- salt and pepper
Directions
Crostini
- Slice sourdough baguette into ½ inch slices.
- Toast until crispy. Watch closely. You can do this in a toaster oven or on a baking sheet at 400℉.
Goat Cheese Spread
- Add goat cheese, lemon zest, and pepper to a small food processor. Pulse until mixed.
- Add cream until the texture is like that of a nice spreadable butter.
- Set aside.
Mushrooms
- Melt butter in a french skillet (or a large surface skillet) on medium-high heat.
- Add mushrooms, salt generously.
- Saute mushrooms until they are a deep golden brown.
- Reduce heat and add thyme.
Assembly
- Optional step: If you LOVE garlic, rub the toasted bread with a piece of raw garlic.
- Butter each slice with a sufficient amount of goat cheese.
- Top with golden mushrooms.
Notes
I have tried with and without the garlic rub – they are both really tasty. It is a matter of preference... Do you need to repel vampires or not? That is the real question.
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