Mushroom Crostini with Apricot Goat Cheese
Description
A cozy and comforting crostini recipe featuring an apricot goat cheese spread and herby sautéed mushrooms.
Ingredients
- 16 (½-inch-thick) slices crusty multi-grain baguette bread
- 3 tablespoons extra-virgin olive oil, divided + more for serving
- 1 clove garlic, peeled + 1½ teaspoons minced fresh garlic
- 12 ounces shiitake mushrooms, stemmed, wiped clean, and halved
- 1½ teaspoon minced fresh thyme
- 2 tablespoons dry sherry
- 1 teaspoon minced lemon zest
- kosher salt and black pepper
- 4 ounces fresh goat cheese
- 2 tablespoons apricot jam
- ¼ teaspoon freshly grated nutmeg
- ¼ cup toasted and chopped pecans
Instructions
- Preheat oven to 375°F.
- 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 minced 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 to taste.
- 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.
Notes
Garlic: you'll need about 3 medium cloves garlic total for this recipe.
Nutrition
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