Wild Mushroom Crostini, Roasted Garlic Riccotta, Fine Herbs, Truffle Drizzle
Contains dairy
Ingredients
1 baguette
Extra virgin olive oil
1 cup sliced wild mushrooms such as shiitake, crimini, oyster, or chanterelle
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1 teaspoon butter
2 tablespoons chicken stock
Salt and freshly ground black pepper, to taste
6 ounces goat cheese
1/4 cup sundried tomatoes, softened in hot water and cut into thin strips
2 tablespoons finely chopped arugula
Instructions
Preheat oven to 350ºF.
Thinly slice the baguette on the diagonal into 1/4-inch slices. Brush slices with olive oil and bake for about 5 minutes or until golden brown. The slices should not be too thin or they will break. Also, the slices should be no more that 2 inches long so they can be eaten in 1 or 2 bites.
Heat olive oil in a pan over medium heat. Sauté the mushrooms, shallots, and garlic. in olive oil until soft, about 10 minutes. Add the chicken stock and cook another minute to reduce the liquid. Add the butter and half of the goat cheese, remove from heat and stir to melt the cheese. Season with salt and pepper.
Spread the remaining half of the goat cheese evenly on the toasted baguette slices. Spoon the hot mushrooms onto the crostini. Top with sun dried tomatoes and arugula.
