Sunday, October 10, 2010

Crostini with Mushrooms and Creamy Goat Cheese

While at the beach for the week we held a wine pairings party. Everyone was to bring their favorite wine and a food pairing. There were some great foods! I will try to get some of the recipes here to share.
Here was one of my favorites:

Crostini with Mushrooms and Creamy Goat Cheese
Makes 24 crostini
24 small (1/2 inch thick) slices of a French bread loaf or small sourdough loaf
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (any variety you like) cleaned, stems removed and chopped
¼ cup white wine
¼ teaspoon kosher salt
Freshly ground pepper to taste
24 small (1/2-inch thick) slices of a French baguette or small sourdough loaf
4 ounces mild fresh goat cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley

Preheat oven to 375 degrees. Place the bread slices on a baking sheet and toast until they are just lightly browned and crisp. Remove from the oven and cool.
In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chopped mushrooms and sauté for 3 to 4 minutes. Pour in the wine; raise the heat to high and cook, stirring, until the liquid evaporates, about 5 minutes. Mix in salt and pepper, taste to correct the seasoning and set aside.

Mix together the goat cheese, lemon juice, salt, pepper and cream until it is smooth and creamy. Set aside.
Spread each round with some of the goat cheese mixture. Top with a spoonful of the mushroom mixture. Return to the oven for 5 to 7 minutes, until warmed.
Remove to a tray, sprinkle with parsley and serve warm.

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