These mushroom crostini with herbed goat cheese pair buttery-thyme flavored mushrooms with a parsley and basil honey goat cheese, all on crispy crostini for a crunchy and savory, yet simple, appetizer.
Ingredients
- baguette: 1 piece
- olive oil: 1 Tbsp (or as needed)
- ounces honey goat cheese: 4 piece (softened)
- sherry: 0.5 Tbsp
- parsley: 0.5 tsp (dried)
- basil: 0.5 tsp (dried)
- garlic: 0.5 tsp (minced)
- salt and freshly ground black pepper: (to taste)
- olive oil: 0.5 Tbsp
- unsalted butter: 0.5 Tbsp
- ounces baby bella or crimini mushrooms: 8 piece (sliced)
- red onion: 0.5 piece (sliced)
- low-sodium soy sauce: 1 Tbsp
- thyme: 0.5 tsp (dried)
- sprig fresh thyme: 1 piece (or as needed, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Using a serrated knife, slice baguette into 1/2-inch-thick slices on an angle. Place slices on the prepared baking sheet; brush both sides lightly with olive oil. Bake until crisp and golden brown, 5 to 8 minutes; no need to flip.
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Mash goat cheese in a small bowl with a fork. Stir in sherry, parsley, basil, and garlic until well incorporated; season with salt and black pepper.
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Heat olive oil and butter In a skillet over medium heat. Add mushrooms and red onion, and cook, stirring occasionally, until mushrooms are golden and onions are soft and translucent, 6 to 8 minutes. Stir in soy sauce and thyme and cook until fragrant, 30 to 60 seconds. Season with salt and pepper.
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Spread goat cheese mixture on crostini, top with a spoonful of mushrooms and a sprinkle of thyme leaves, and serve at room temperature. Cook’s Note If honey goat cheese is not available, it’s OK to use plain. You can add a few drops of honey to lend just a little sweetness, a nice contrast to the herbs. The crostini and herbed goat cheese can be prepared in advance, then all you’ll need to do is prepare the mushrooms.
