Chanterelles With Cream Atop Goat Cheese Crostinis Recipes

GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
• Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. (If making in advance, store the plain, un-topped crostini up to 5 days in a sealed container at room temperature.)
• Top each crostini with a smear of soft goat cheese, a drizzle of honey, and roughly chopped fresh herbs. Add fresh ground black pepper and serve immediately.

RED RASPBERRY GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes.
• Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors.
• Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl.
• Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately.

CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS

Steps:

• In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
• Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
• Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

CHANTERELLES WITH CREAM ATOP GOAT CHEESE CROSTINIS

Steps:

• If your mushrooms are large, cut them in half. Otherwise just use them whole.
• Heat a large saute pan and add the oil and butter.
• When bubbling, add the shallot and saute until soft, and then add the garlic.
• Stir and cook another minute then add the mushrooms and season liberally with salt and pepper.
• Over medium heat, stir the mushrooms occasionally and then add the thyme.
• About 10 minutes later as the mushrooms are nice and soft, add the wine and decrease by 1/2.
• Add the veal stock and reduce by half.
• Lower the heat and Stir in the parsley and creole cream cheese, or the creme fraiche, and incorporate completely.
• Taste and reseason with salt and pepper as needed.
• Add the cream, a little at a time.
• *You may not need all the cream, just keep adding and stirring until you get the consistency you'll want as a topping to your crostinis.
• Remove from the heat and serve in a warmed bowl alongside a basket of toasted french bread rounds and the goat cheese.
• I like to spread a little goat cheese on a bread round and top with a dollop of mushroms. Yum!