Wine roasted mushroom crostini recipe

Wine roasted mushroom crostini

GREDIENTS

For the Crostini:
10 baguette slices
2 Tbsp. extra virgin olive oil
For the Mushrooms:
1 tsp. extra virgin olive oil
8 oz. white button or baby portobello mushrooms, sliced thick
3 sprigs fresh thyme
1 clove garlic, minced
1/2 cup red wine (I used a cabernet sauvignon)
2 Tbsp. balsamic vinegar
salt and pepper to taste
For the Cheese Spread:
2 Tbsp. goat cheese
1 Tbsp. ricotta cheese
1 tsp. fresh parsley, chopped, plus extra for garnish
1 tsp. extra virgin olive oil
INSTRUCTIONS

Place baguette slices on a baking sheet and drizzle with olive oil. Bake at 350 for 8-10 minutes or until bread is crisp and lightly browned.
Heat 1 tsp. of olive oil in a medium skillet over medium-high heat. Add garlic and mushrooms. Pull leaves off of the thyme sprigs and add those as well. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to reduce.
Add wine and balsamic vinegar to mushrooms and bring to a low simmer. Cook until liquid has almost entirely reduced, about 5 minutes. Any remaining liquid should be the consistency of a thick syrup: you can drizzle this syrup over the crostini for some added flavor! Mushrooms will be very dark in color. Remove from heat and set aside.
In a small bowl, combine all ingredients for the cheese spread. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley. Serve immediately.

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