Wine roasted mushroom crostini recipe

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Wine roasted mushroom crostini recipe
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Wine roasted mushroom crostini


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

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.

Wine roasted mushroom crostini recipe, Wine roasted mushroom crostini, mushroom crostini, mushrooms, mushroom appetizer
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Refaved July, 02 2014 by:

Hailey Jones
Winnipeg, MB, CA
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