This easy and elegant appetizer for Roasted Mushroom Goat Cheese crostini is perfect for entertaining, especially around the holidays.
It’s hard to believe that the holidays are already upon us. Once again, they seem to have crept in while no one was watching. Soon we’ll be clinking champagne flutes and saying goodbye to 2017, but first we have lots of merry-ing to do. Let’s spend our time wisely.
It’s so easy to let the holidays get out of hand, so this year I’m making a pledge to s-i-m-p-l-i-f-y. That means spending less time worrying about buying the perfect gifts and making 20 new cookie recipes, and more time sipping my wine and enjoying little things, like the company of family and the sparkle of the tree.
When an ingredient is so perfect on it’s own, its always best to keep any recipe using it simple. Roasted mushrooms make a fabulous pair with truffles (like in my creamy wild mushroom risotto) goat cheese, so I’ve married them both atop toasted bread and then finish with a drizzle of truffle honey. Plain wildflower honey works just as well, but the subtle essence of truffle make these that much more special.
The best part of this recipe is obviously the taste, but ease of preparation comes in at a very close second. Both the mushrooms and the crostini can be made a day in advance. Just keep the mushrooms refrigerated and the toasts in a zip-top bag at room temperature.
You can even assemble the toasts a few hours ahead of time, then pop them in a low oven (250-300 degrees F) for about 5 minutes to take the chill off the mushrooms, perk up the toast, and let the goat cheese get warm and gooey. Drizzle the honey right before serving, and you’re good to go.
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