1 small baguette
2 tablespoons extra virgin olive oil , plus some for brushing
Sea salt & freshly ground
1 shallot, sliced in very thin rings
8 ounces fresh
12 rounds fresh goat cheese cut from a log, at room temperature
Fresh chives, snipped, for a garnish
Preheat the oven to 375.
Cut the baguette crosswise into 12 slices
about 1/4 inch thick. Place on a baking sheet and brush with olive
oil. Season with salt and pepper and toast in the oven until golden,
about nine minutes.
Heat two tablespoons oil in a medium skillet over medium heat and
add the shallot. Cook until soft, stirring constantly. Add the
mushrooms and continue to cook, stirring occasionally, until tender.
Season with salt and pepper.
Place a round of goat cheese on top of each crostini. Top with a
tablespoon of the mushrooms. Sprinkle with the chives.