WILD MUSHROOM AND GOAT CHEESE CROSTINI
Steps:
- Preheat oven to 350. Put porcini in a bowl and cover with boiling water to rehydrate, 20 mins. Reserving soaking liquid, transfer porcini to food processor and chop finely. Melt butter in large, heavy skillet over med/high heat. Saute onion 5 mins. Add porcini, mushrooms, and bell pepper. Slowly saute until vegetables are very tender. Rub each slice of bread with garlic and toast in oven until crisp and light brown. To serve, top each bread slice with goat cheese, mushroom mixture, and a tomato slice, or serve separately and allow guests to assemble.
MUSHROOM CROSTINI
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
- Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm.
MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI
Categories Cheese Garlic Mushroom Tomato Appetizer Sauté Mother's Day Father's Day Goat Cheese Spring Birthday Engagement Party Potluck Bon Appétit
Yield Makes 12 appetizer servings
Number Of Ingredients 17
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
- Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
- Serve warm crostini with goat cheese and mushroom mixture.
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- Warm about 3 tablespoons of the olive oil in a large skillet over medium heat. Add the mushroom and shallots and cook, stirring occasionally, for 6-8 minutes. If your skillet is getting dry during this time, you can add in an additional 1-2 tablespoons of olive oil. Add the garlic, thyme leaves, salt and pepper and cook for an additional 2-3 minutes, stirring occasionally. Stir in the balsamic vinegar. Then remove the skillet from the heat and stir in the heavy cream.
- Spread the goat cheese onto the baguette slices and place them on a baking sheet. Top each slice with about a tablespoon of the mushroom mixture. Then place the baking sheet under your pre-heated broiler and broil the crostini for 2-3 minutes, or until the mushrooms sizzle and the bread starts to turn brown around the edges.
- Remove the baking sheet from your oven. Transfer the crostini to a serving plate. Drizzle each crostini with a little balsamic vinegar and sprinkle with few fresh thyme leaves, if desired. Serve warm.
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