Chanterelle Crostini with Goat Cheese - NORTH FESTIVAL
  • 1 crusty baguette, cut into ¼ inch slightly diagonal slices
  • Olive oil for drizzling
  • 1 tablespoon extra virgin olive oil
  • 2 large shallots, finely minced
  • 1 clove garlic, finely minced
  • 10 oz chanterelle mushrooms, gently cleaned and chopped
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ⅓ cup dry white wine, such as vermouth
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 6 oz spreadable goat cheese (see note)
  1. To make the crostini:
  2. Preheat the oven to 350 degrees F. Lay the baguette slices on a baking sheet and drizzle lightly with olive oil. Bake for 13-15 minutes or until crispy and very lightly golden brown. Set aside until ready to use.
  3. To make the chanterelle topping:
  4. Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and garlic and saute until tender, 3-4 minutes.
  5. Add the mushrooms, salt and pepper, and saute until tender and the juices have evaporated, about 6-8 minutes.
  6. Add the wine and quickly bring to a full boil for 1 minute. Reduce the heat, add the herbs, and simmer for 2 minutes.
  7. To assemble the crostini:
  8. Spread some goat cheese on each crostini and top with some of the mushroom mixture. Top with sprigs of fresh thyme, if desired.
If you don't like goat cheese, use a delicate spreadable cheese of your choice or some cream cheese.
Recipe by The Daring Gourmet at