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Wild Mushroom Crostini
Ingredients
1 baguette
Cooking Instructions
Slice the baguette on the diagonal into 1/2 inch thick pieces (depending on the size of your baguette, you should end up with 15 to 20 slices.)
Pour the olive oil into a small bowl.
Using a pastry brush, brush each slice of bread lightly on both sides with the olive oil.
Place the slices one layer thick on a baking sheet.
Toast in a 350 degree oven, turning once during cooking, until they are golden on both sides (about 7 to 8 minutes per side.)
Set aside to cool on cooling racks.
Heat the butter or olive oil over medium heat in a large, heavy skillet.
Add the shallots and cook, stirring occasionally, until softened (about 2 minutes.)
Stir in the mushrooms and thyme and cook until the liquid from the mushrooms is mostly evaporated and the mixture is starting to brown (about 8 minutes.)
Season with salt and pepper.
Add the marsala wine and cook, stirring frequently, until the liquid is evaporated (if the liquid doesn't seem to be evaporating after about 5 minutes, turn the heat up a bit and continue cooking.)
Stir in the parsley and let the mixture cool uncovered in a large bowl.
In a small bowl, blend the goat cheese into the cream until you get a nice, uniformly creamy mixture.
Set aside, covered, in the refrigerator until serving.
Just before serving, chop the toasted hazelnuts and add to the mushrooms.
To serve, spread some of the goat cheese onto each crostini and then top each with a generous spoonful of the mushrooms.
Serve the crostini on a platter sprinkled with leftover parsley or toasted hazelnuts if you like.
Makes 15 to 20 crostini
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