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Friday, December 3, 2010

Mushroom and Goat Cheese Crostini

Tis the season for Holiday parties! You know what that means, right? Finger foods galore! Whether you're hosting a get-together this December or you've been asked to bring something, this is a great dish for you. It takes less than 20 minutes to put together and includes only a few simple ingredients. Tangy goat cheese topped with earthy mushrooms is a rather excellent match. Maggie and I created these a few months ago when we had planned to use a different recipe and didn't like the idea of the end product. While we never tried that first recipe, I'm convinced this version is even better! Each of us has made it a few times since, and it's always greeted with resounding praise. Don't waste your entire December in the kitchen, you have gifts to buy, carols to sing, and people to visit! Whip this appetizer up and spend time tackling everything else on your list!

Mushroom and Goat Cheese Crostini

-1 small baguette, cut into thin slices
-1 package button mushrooms, sliced and diced
-4 oz. goat cheese
-2 tbsp olive oil
-1 tbsp fresh rosemary, chopped
-1 tbsp fresh thyme, chopped (could also use dried thyme)
-2-3 cloves garlic, minced
-salt and pepper, to taste

1. Place crostini slices on an ungreased baking sheet. Bake at 350F for 10-15 minutes, until crisp.
2. While crostini are baking, heat olive oil in a large skillet over medium heat. Add mushrooms, herbs, and garlic. Saute, stirring occasionally, until mushrooms are soft and browned. Season to taste with salt and pepper.
3. Spread a thin layer of goat cheese on each crostini. Using a small spoon, top crostini with mushroom mixture. Arrange on a platter and serve.