Goat Cheese Mushroom Crostini

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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.)
  • tablespoons olive oil
  • tablespoons butter
  • shallots, coarsely chopped (about 1-1/2 cups) or 1-1/2 cups coarsely chopped onion
  • ounces fresh cremini mushrooms, coarsely chopped (about 1 1/2 cups)
  • tablespoon packed brown sugar
  • tablespoons balsamic vinegar
  • tablespoon snipped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • ounces Capriole Fresh Goat Cheese or other goat cheese
  • tablespoons snipped fresh Italian (flat-leaf parsley) (optional)
  1. 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.
  2. 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.
  3. 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.

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