Right about now, we are all coming out of a turkey coma and thinking about the next occasion to gather family and friends for good food – a holiday party. Good appetizers are always a must at my home when I throw a holiday party.
I found this heavenly recipe many years ago, and I am salivating just thinking about it. Thin slices of baguette are smeared with goat cheese and topped with wine-glazed mushrooms. The recipe says it serves 8, two crostini per person, but I am not sure I could limit myself to two (in fact, I am certain).
Do not limit the mushrooms in this recipe to just the crostini. They can be used alone as a side dish for a meal, poured over a steak, folded into an omelet, or used as a topping for pizza, pasta, or polenta.
The crostini for this appetizer can be made earlier in the day or even the day before and stored in an airtight container. Make sure they are completely cooled before storing them in a container, or they will get soggy.
Crostini with Wine-Glazed Mushrooms and Goat Cheese
• 3 tablespoons extra virgin olive oil, plus additional for brushing the crostini
• 2 pounds cremini mushrooms, sliced
• 1/4 cup diced shallot
• 1 tablespoon minced rosemary
• sea salt and freshly ground black pepper
• 5 cloves garlic, minced
• 1/2 cup Merlot (or similar red wine)
• 16 thin slices of baguette, toasted
• 4 ounces goat cheese
• 2 tablespoons finely chopped flat leaf parsley
To Prepare the Crostini:
1. Preheat oven to 350°.
2. Brush each slice of baguette with olive oil.
3. Arrange the slices on a baking sheet.
4. Bake for 6-8 minutes, until they are golden brown. (Watch them carefully to make sure they don’t burn).
5. Allow to cool.
To Prepare the Appetizer:
1. Heat a large skillet over medium-high heat and add the olive oil.
2. When oil is heated, add mushrooms, shallot, and rosemary. Stir to coat.
3. Season with salt and pepper.
4. Cook mushrooms for 8-10 minutes, stirring occasionally, until they have released their liquid and it has evaporated. You’re looking for the mushrooms to have a slight golden-brown tinge to them. There should be a good crust developing on the bottom of the pan.
5. Pour in the wine and use a stiff spatula to scrape up the crust on the bottom of the pan. Continue to cook and scrape for 3-4 minutes, until the liquid is gone and the mushrooms are a deep golden-brown.
6. Season to taste with salt and pepper.
7. Spread each crostini with goat cheese and top with a spoonful of mushrooms.
8. Arrange on a platter and sprinkle with parsley.
Serve the crostini with the red wine that you cooked the mushrooms in or with Sauvignon Blanc or Chardonnay.