Goats Cheese & Mushroom Crostini

Sublime. These were a bit of a throw together if I’m honest. The mushrooms I had were JUST about to take a turn for the worse. I’d also made an impulse purchase a few weeks ago of some rather expensive goats cheese which had sat in the back of the fridge ever since – they were destined for each other. And of course they worked! The mushrooms especially were very very tasty indeed. Give this simple dish a try at home for a lovely lunch or supper snack. Great for a picnic too should you feel inclined.

1 medium thin crusty loaf (sliced 2cm)
400g mushrooms (finely chopped)
1/2 teaspoon dried thyme
2 garlic cloves (finely chopped)
2 tablespoons olive oil
1/2 cup white wine
1/4 cup cream
salt & pepper
100g soft goats cheese

Toast the bread slices on both sides and set aside.

Heat the oil in a saucepan over a moderate heat and when just hot add the mushrooms and thyme and fry gently for 6 minutes until the liquid from them has been absorbed and the pan quite dry. Add the garlic and fry briefly. Pour in the wine and let it sizzle then cook gently for a further 5 minutes until all the liquid is gone. Pour in the cream and season with salt & pepper. Stir well, remove from the heat and leave to cool completely.

Spread the goats cheese on the toast then spread the mushroom mixture on top and serve.

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