Mushroom and Thyme Goat Cheese Crostini

Here is one of the recent recipes I created for Trinitas Cellars' Holiday Newsletter.  This is a super easy and delicious appetizer that pairs beautifully with an earthy Cabernet - or even bubbles!

Cheers, and Happy New Year to all!

Ingredients:

·      4 oz goat cheese, room temperature

·      1-2 T fresh thyme, leaves only plus more for garnish

·      6 ounces Crimini mushrooms, diced to ¼ inch pieces

·      ½ Tablespoon butter

·      1 teaspoon salt

·      1 shallot, finely diced

·      ¼ cup white wine

Instructions:

·      Use a mortar and pestle to pound the thyme leaves, releasing their oils

1.    If you don’t have a mortar and pestle, you can finely mince the leaves to break them open

·      Mix the thyme with the goat cheese so that it’s evenly distributed – but take care not to overmix. Set aside.

·       Heat a sauté pan over medium heat and add the butter and salt

·      Add the shallot and cook briefly to soften, about 2 minutes

·      Pour the wine into pan to deglaze.  Scrape the bottom of the pan with a wooden spoon and simmer for 1 minute.

·      Add the mushrooms and sauté until they are soft and saturated, about 5 minutes

To serve, spread about a Tablespoon of the goat cheese over a slice of lightly toasted sourdough baguette.  Top with a rounded Tablespoon of the mushroom mixture and garnish with the tip of a sprig of Thyme.

Makes about 2 dozen canapés