Garlicky mushroom crostini with crumbled goat cheese
A perfect appetizer for the colder season. Toasted sourdough breat smeared with fresh garlic and butter gets topped with sauteed mushrooms and crumbed goat cheese.
Servings 4 people
Ingredients
- 250 g mushrooms
- 4-6 slices sourdough bread (ciabatta or similar)
- 20+80 g butter (divided)
- 100 g fresh chevre
- 1 small shallot
- 1 garlic clove
- fresh thyme sprigs
- freshly cracked black pepper
- salt to taste
Instructions
- Preheat the oven to 200°C. Lay bread slices on an oven tray and spread some of the butter on the side facing up. Toast bread slices in the oven for 18-20 minutes, until golden and crispy, then take out of the oven.
- In the meantime, clean and slice the mushrooms, then peel and finely mince the shallot. Set a frying pan on medium heat and melt 20 g of butter together with 3 thyme sprigs. Stir the thyme sprigs around in the butter, letting them flavour it. After a couple of minutes, discard the thyme sprigs and add the shallot to the flavoured butter. Sautee the onion for 2-3 minutes, until soft. Lower the heat if the onion starts to brown. Add the mushrooms and sautee for 5-7 minutes, until the mushrooms are wilted and the water they release has evaporated. Sprinkle some salt to taste, give it a stir and remove from the heat.
- Rub toasted bread slices with a fresh garlic clove. Top the toasted bread slices with cooked mushrooms. Crumble goat cheese over every mushroom crostini and add a sprinkle of freshly cracked black pepper as well as fresh thyme sprigs.
Notes
If planning to warm these crostini at a later time, just skip the freshly cracked black pepper and fresh thyme and leave this final flavouring to when the crostini are ready to go to the table. Fresh thyme might wilt in the oven, while black pepper has a stronger flavour when it's freshly cracked just before serving.