Description
These easy crostini with wine-soaked mushrooms and a tasty cheese spread are the perfect appetizer for entertaining! Vegetarian.
Ingredients
Scale
For the Crostini:
- 10 baguette slices
- 2 Tablespoon extra virgin olive oil
For the Mushrooms:
- 1 teaspoon extra virgin olive oil
- 8 ounces white button or baby portobello mushrooms, sliced thick
- 3 sprigs fresh thyme
- 1 clove garlic, minced
- 1/2 cup red wine (I used a cabernet sauvignon)
- 2 Tablespoon balsamic vinegar
- salt and pepper to taste
For the Cheese Spread:
- 2 Tablespoon goat cheese
- 1 Tablespoon ricotta cheese
- 1 teaspoon fresh parsley, chopped, plus extra for garnish
- 1 teaspoon extra virgin olive oil
Instructions
- Place baguette slices on a baking sheet and drizzle with olive oil. Bake at 350 for 8-10 minutes or until bread is crisp and lightly browned.
- Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to reduce.
- Add wine and balsamic vinegar to mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup: you can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.
- In a small bowl, combine all ingredients for the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.