Shiitake & Thyme Crostini with Apricot Goat Cheese

In our family we celebrate Thanksgiving for two days. Well, it’s more of a thanksgiving eve, or more accurately, a pre-party. In recent years it’s been dubbed Drinksgiving. Now hold on a minute before you roll your eyes and move on.

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

Drinksgiving does involve…well…alcohol ­­— most notably the dangerous cosmos Aunt Dee always thinks are a good idea, we should seriously rethink that — but it also boasts an incredible menu of small bites and appetizers.

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

There’s usually a beautiful charcuterie board of some sorts, slow-cooked or smoked meat, soul-warming dips, spiced nuts, the whole works. And each year, as the holiday nears, it’s always a challenge to decide what to bring to Drinksgiving.

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

So this year I am keeping it rustic with a Shiitake Crostini that’s full of delicious fall flavors from thyme, pecans, and goat cheese. This crostini is a breeze to prepare and most of the components can be made ahead of time, which makes this appetizer perfect for those of us who travel during the holiday season.

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

And if you love it so much (which I hope you do) this is a great base recipe to refer back to throughout the season. With easy ingredient swaps, you can serve a new variation at every party this year!

Variations:

Thyme ↠ Rosemary

Lemon ↠ Orange

Apricot Jam ↠ Fig Jam

Pecan ↠ Walnuts

Olive Oil ↠ Walnut Oil

Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

Shiitake & Thyme Crostini with Apricot Goat Cheese
 
Cook time
Takes
 
Author:
Makes: 8 servings (16 crostini)
Ingredients
  • 16 ½-inch thick slices crusty multi-grain baguette bread
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, peeled
  • 12 ounces shiitake mushrooms, stemmed, wiped clean, and halved
  • 1½ teaspoons minced fresh garlic
  • 1½ teaspoon minced fresh thyme
  • 2 tablespoons dry sherry
  • 1 teaspoon minced lemon zest
  • Salt to taste
  • 4 ounces goat cheese
  • 2 tablespoons apricot jam
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup toasted and chopped pecans
  • Extra-virgin olive oil
  1. Preheat oven to 375°.
  2. Arrange bread slices on baking sheet and brush tops with 2 tablespoons oil. Bake slices until golden and crispy, 15 minutes. Let cool 5 minutes then rub toasted slices with garlic clove.
  3. In a large skillet, heat remaining 1 tablespoon oil over medium until shimmering. Add mushrooms and cook, stirring every 2–3 minutes until softened and golden brown, 12 minutes. Add garlic and thyme and cook 1 minute. Deglaze pan with sherry, scraping up any brown bits. Remove from heat and stir in zest; season with salt and black pepper.
  4. Combine goat cheese, jam, ½ teaspoon pepper, and nutmeg; season with salt.
  5. Spread goat cheese mixture on toasted bread slices, top with mushroom mixture, and sprinkle with pecans. Drizzle olive oil over tops, if desired, and serve.
 Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

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