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Shiitake & Thyme Crostini with Apricot Goat Cheese | Zestful Kitchen

Shiitake & Thyme Crostini with Apricot Goat Cheese

  • Author: Lauren Grant of Zestful Kitchen
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8 servings (16 crostini) 1x

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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

Instructions

Preheat oven to 375°.

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.

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.

Combine goat cheese, jam, ½ teaspoon pepper, and nutmeg; season with salt.

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.