Mushroom Crostini

Mushroom Crostini
A delicious and oh, so easy variation on a classic, crostini! Chanterelles par excellence....

1 small baguette
2 tablespoons extra virgin olive oil , plus some for brushing
sea salt & freshly ground black pepper
1 shallot, sliced in very thin rings
8 ounces fresh Chanterelle mushrooms
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.
Serve immediately.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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