Truffle Mushroom Goat Cheese Crostini
Roasted Mushrooms with Truffle Oil, Creamy Goat Cheese Spread, Toasted French Baguette
Ingredients
- 1 lb portabella & cremini mushrooms quartered
- 1 tablespoon white truffle oil
- 2 tablespoon extra virgin olive oil
- 1 teaspoon flat parsley chopped
- 2 teaspoon kosher salt and freshly ground black pepper to taste
- 1 French baguette cut into 1/2 inch slices
- 2 tablespoon extra virgin olive oil
- 5 oz goat cheese
- 1 teaspoon white truffle oil drizzle for for taste
- 1 tablespoon chives finely slice for garnish
Instructions
Mushrooms
- Preheat the oven to 350F. combine the first 5 ingredients in a medium bowl and lightly toss. Place on a baking sheet pan.
- Roast until mushrooms are tender. About 20-30 minutes. Let the mixture rest at room temperature for at least 15 minutes before assembling or stored in a covered container in the refrigerator for up to 1 day.
Crostini
- Preheat the oven to 375 F
- Slice the baguette on a slight angle into pieces about ½ inch thick slice.
- Brush both sides of the bread with the olive oil, and season lightly with salt and pepper.
- Toast the baguette slices until golden, about 8-10 minutes. Let the crostini completely cool down.
- Make ahead: Crostini can be stored in an airtight container at room temperature for up to 2 days.
Assembly:
- Spread or pipe the goat cheese onto crostini
- Top with a spoonful of the mushroom topping
- Lightly drizzle truffle oil over the crostini. Garnish with chives or parsley
- Arrange all crostini on a platter and serve
Notes
- Make ahead: Crostini can be stored in an airtight container at room temperature for up to 2 days.
- Make ahead: Mushrooms can be roasted, cool down and stored in a covered container in the refrigerator for up to 1 day.