Seared Mushroom Crostini with Herb-Whipped Goat Cheese

• Vegetarian

• Produce

  • 1 1/2 tsp Garlic
  • 12 oz Oyster mushrooms
  • 2 tsp Parsley, fresh
  • 1 tsp Rosemary, Fresh

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Sea salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil + more, extra virgin

• Bread & Baked Goods

  • 1 Sourdough baguette

• Dairy

  • 3 tbsp Cream cheese
  • 4 oz Goat cheese

Found on vanillaandbean.com

Description

Directions

• Preheat oven to 350F (180C). Line a sheet pan with parchment paper and set aside.
• Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.
• In a large nonstick pan, heat the olive oil on medium high until shimmering. Add the mushrooms in an even layer and allow to sear without stirring for 3-4 minutes. When golden, flip and toss mushrooms every 3-4 minutes up to 10 minutes reducing heat as needed to prevent scorching making sure all sides are golden. A minute before removing the mushrooms from the heat, toss in the garlic and stir well. Remove the mushrooms from heat and toss with 1 tsp of parsley. Set aside.
• In the bowl of a food processor, add the goat cheese, cream cheese, rosemary and lemon juice. Process until smooth and light.
• Spread whipped cheese on the cooled crostini, top with a spoonful of mushrooms, parsley, a pinch of salt and a few grinds of pepper. Serve at room temperature.