Brrrr. It was 10 degrees this morning ya’ll! And the temperature reminded me of when I decided to grill crostini in 17 degree weather on New Year’s Eve last week!
In an effort to keep the campers happy and awake on the big holiday, I made this incredibly easy and delicious appetizer. We made the recipe with button mushrooms because the grocery shopping campers didn’t know that a cremini mushroom is the same as a baby bella mushroom (cremini are baby portabellas ya’ll!). It was still delicious. I grilled the bread on the grill and quickly melted the goat cheese on the bread using the grill heat before topping with the mushrooms.
It’s a perfect winter starter!
Goat Cheese Mushroom Crostini, from MidWest Living
- 30 1/4 – inch thick slices baguette-style French bread (about 8 oz.)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 shallots, coarsely chopped (about 1-1/2 cups) or 1-1/2 cups coarsely chopped onion
- 8 ounces fresh cremini mushrooms, coarsely chopped (about 1 1/2 cups)
- 1 tablespoon packed brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon snipped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces Capriole Fresh Goat Cheese or other goat cheese
- 2 tablespoons snipped fresh Italian (flat-leaf parsley) (optional)
- Arrange baguette slices on a large baking sheet. Lightly brush 1 side of each slice with some of the olive oil. Bake in a 425 degree F oven for 5 minutes. Turn slices over and bake 2 to 4 minutes more or until lightly brown. Reduce oven temperature to 375 degrees F. Set bread slices aside.
- Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add the shallots. Cook for 3 minutes. Add the mushrooms and brown sugar. Cook and stir for 1 minute. Add the balsamic vinegar, thyme, salt and black pepper. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until most of the liquid is evaporated, stirring frequently.
- Spread some of the goat cheese on each crostini. Bake about 8 minutes or until cheese is warmed through. Remove from oven. Top each with some of the mushroom-shallot mixture. Drizzle any remaining cooking liquid over crostini. If you like, sprinkle each with parsley. Serve immediately. Makes 30 crostini.