Goat Cheese Crostini With Mushrooms & Brown Butter

Sauté stirring occasionally until mushrooms have browned and liquid has evaporated. Using a slotted spoon transfer the mushrooms to a bowl.

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Sliced baguette toasted with garlic butter topped with soft goat cheese prosciutto or you favorite meat arugula and drizzled with balsamic vinegar.

Goat cheese crostini with mushrooms & brown butter. The crostini taste better when warm. Sauté mushrooms until they are dark brown - reduce heat and sprinle in thyme. And mushrooms and salt to taste.

3 Add butter to the pan and cook scraping up any browned bits until the butter starts to brown about 30 seconds. Heat large skillet over medium high heat. Add garlic dried red pepper and thyme.

When butter is melted add chopped shallot sliced mushrooms salt and pepper. To assemble smear about a tablespoon of Florette French goat cheese including the rind on each crostini then top with mushrooms. Top with a tablespoon of mushroom mixture.

4 Spread goat cheese on each toast. Cook the caramelized onion and mushroom mixture then refrigerate for up to 3-4 days ahead of time. Melt butter in a skillet or a large frying pan on medium-high heat.

Add olive oil and butter. 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. Lightly brush 1 side of each slice with some of the olive oil.

Melt 4 tablespoons butter in heavy large skillet over medium heat. Drizzle with honey sprinkle with more thyme leaves to garnish. Bake in a 425 degree F oven for 5 minutes.

Arrange baguette slices on a large baking sheet. Pour the butter over the mushrooms and stir to combine. Spread the goat cheese on toasted bread slices and arrange the mushrooms on top.

Increase heat to medium-high. Before assembly spread minced garlic onto slices of toasted baguette. Store in an air-tight container or bag then.

Place a round of goat cheese on top of each crostini. Add shiitake and button mushrooms and. Slice the baguette one day ahead of serving.

Turn slices over and bake 2 to 4. This Goat Cheese Crostini with Prosciutto and Arugula is the perfect finger snack for your next party or get together. Layer on goat cheese spread and top with cooked mushrooms.

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