Mushroom crostini

Instructions:

1 small (or 1 / 2 large) baguette

2 tablespoons extra-virgin olive oil, plus more for brushing

Coarse salt and freshly ground pepper

1 shallot, thinly sliced into rings

8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped

12 rounds ( 1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature

Fresh chives, snipped, for garnish

Preheat the oven to 375F. Cut the baguette crosswise into 12 1/4 -inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.

SERVES 4

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