A few days ago I was struggling to decide what to make for a girl’s lunch I was going to host. There were about 20 recipe ideas swirling around in my brain, none of which really spoke to me. I was stumped. Does that ever happen to you? With endless resources for inspiration (cookbooks, cooking shows, magazines, Pinterest, other food blogs, etc.), sometimes I become overwhelmed rather than inspired to create. And cooking should never feel overwhelming! If it is, you’ve got to change your way of thinking. So I shut my laptop, closed the books and opened the refrigerator. I really enjoy challenging myself with what I have on hand (if I’ve been to the market or in the garden lately). It fuels the creative juices, which is key in the kitchen! Anyhow, what to make? What about…
Crostini! Who doesn’t love Crostini? I decided to make 3 different options, a “Crostini Bar” if you will, and let the girls pick the winning combination. I made one with ricotta, fig conserve, pear and walnut, another with cream cheese, smoked salmon, and tarragon, and the winner: goat cheese, red wine mushrooms, and thyme. It’s an unbeatable combination, and the ingredients do all of the work! (But, as always, make sure they are the highest quality. This will not taste the same with your standard button mushrooms.) Make these for a dinner party appetizer, or add a salad for a delicious, nutritious lunch. ¡Buen provecho and happy entertaining!
- 1 french baguette, sliced and grilled/ toasted
- 5 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 8 ounces shiitake mushrooms (or other wild mushrooms like chanterelle), sliced
- ¼ cup dry red wine (such as cabernet sauvignon, sangiovese or malbec)
- 8 ounces goat cheese
- 2 sprigs thyme, leaves removed (plus more for garnish)
- Preheat oven to 350 F or heat grill to high. Cut baguette into thick, round slices and brush with olive oil. Sprinkle sea salt and pepper and toast in the oven for about 10 minutes until crispy and golden or grill on each side for about 2 minutes. (I much prefer the grilling method!)
- Meanwhile, pour remaining olive oil (about 2 tablespoons) in a skillet over medium heat. Toss in garlic and stir for about 30 seconds then stir in the mushrooms. Add salt and pepper and stir for about 1 minute. Pour in the wine and let it reduce down almost completely, about 1-2 minutes. Let cool for a minute or so.
- Once baguette pieces have cooled slightly, spread a good amount of goat cheese on each one, top with mushrooms and thyme leaves and serve warm.
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