Monday, November 23, 2015

Crostini with Goat Cheese, Cremini Mushroom Duxelles & Balsamic Glaze

(photo pending)


For Duxelles
8oz Cremini Mushrooms, cleaned
2 lg shallots, skins & core removed
4-5 cloves garlic
Olive oil & butter for saute

For Goat Cheese
8 oz goat cheese (room temperature)
8 oz Neufchatel Cheese (sold as light Cream Cheese) (room temperature)
1/4 c Grated Parmesan Cheese

Balsamic Glaze
1 1/2 c Balsamic Vinegar
1/4 c white sugar

1 baguette
olive oil

Pour Balsamic Vinegar and sugar into a saucepan. Bring to a boil, reduce heat to simmer. Reduce to 6-8 oz or about 1/3 of original volume.

Meanwhile, place mushrooms, garlic and shallots in a food processor and pulse to a fine chopped texture. Heat olive oil and butter in a saute pan over medium high heat. When melted and combined, add mushroom/garlic/shallot mixture. Saute to sweat and soften - about 8-10 minutes. Add thyme, salt & pepper and mix well. Remove from heat.

If substituting for goat cheese, in a separate bowl, mix Neufchatel Cheese and Parmesan.

With a bread knife, cut baguette diagonally into 3/8" thick pieces. Brush on olive oil on both sides and either toast in a toaster oven or broiler until brown and crispy (not burned!)

Spread a light coating of goat cheese (or substitute) on each crostini.
Spoon about 1 teaspoon of the mushroom/garlic/shallot mixture on top of the cheese.
Arrange pieces on a serving tray or plate, then drizzle a few drops of the balsamic glaze on top of the mushroom mixture on each.

Serve immediately.

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