Recipe information
Yield
serves 4
Ingredients
1
small (or 1/2 large) baguette
2
tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1
shallot, thinly sliced into rings
8
ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12
rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped, for garnish
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Preparation
Step 1
Preheat the oven to 375°F. Cut the baguette crosswise into 12 1/4-inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.
Step 2
Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
Step 3
Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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