Goat Cheese Crostini With Mushrooms & Brown Butter

Turn slices over and bake 2 to 4. Top with a tablespoon of mushroom mixture.

Mushroom Goat Cheese Crostini Goat Cheese Crostini Crostini Stuffed Mushrooms

Add olive oil and butter.

Goat cheese crostini with mushrooms & brown butter. Layer on goat cheese spread and top with cooked mushrooms. Before assembly spread minced garlic onto slices of toasted baguette. Arrange baguette slices on a large baking sheet.

Add shiitake and button mushrooms and. Drizzle with honey sprinkle with more thyme leaves to garnish. Pour the butter over the mushrooms and stir to combine.

When butter is melted add chopped shallot sliced mushrooms salt and pepper. Melt 4 tablespoons butter in heavy large skillet over medium heat. Melt butter in a skillet or a large frying pan on medium-high heat.

Sliced baguette toasted with garlic butter topped with soft goat cheese prosciutto or you favorite meat arugula and drizzled with balsamic vinegar. 3 Add butter to the pan and cook scraping up any browned bits until the butter starts to brown about 30 seconds. 4 Spread goat cheese on each toast.

Bake in a 425 degree F oven for 5 minutes. Slice the baguette one day ahead of serving. Lightly brush 1 side of each slice with some of the olive oil.

Sauté stirring occasionally until mushrooms have browned and liquid has evaporated. Spread the goat cheese on toasted bread slices and arrange the mushrooms on top. Add garlic dried red pepper and thyme.

The crostini taste better when warm. Store in an air-tight container or bag then. Using a slotted spoon transfer the mushrooms to a bowl.

Heat large skillet over medium high heat. Increase heat to medium-high. Add the mushrooms garlic powder balsamic vinegar salt and pepper and saute stirring occasionally until the mushrooms shrink in volume turn brown and the liquid has evaporated for about 10 minutes.

This Goat Cheese Crostini with Prosciutto and Arugula is the perfect finger snack for your next party or get together. And mushrooms and salt to taste. Cook the caramelized onion and mushroom mixture then refrigerate for up to 3-4 days ahead of time.

Place a round of goat cheese on top of each crostini. To assemble smear about a tablespoon of Florette French goat cheese including the rind on each crostini then top with mushrooms. Sauté mushrooms until they are dark brown - reduce heat and sprinle in thyme.

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