Mushroom and Goat Cheese Bruschetta
These topped toasts are awesome for parties: They make great finger food and look deceptively fancy. All it really takes is a few slices of toasted bread, a slathering of goat cheese and a topping of sautéed mushrooms—seriously easy and seriously impressive.
- 2 tsp. unsalted butter
- 1 Tbs. olive oil
- 1/2 lb. (250 g) assorted mushrooms, such as cremini, shiitake,
oyster and/or chanterelle, stemmed and halved or quartered
- 1/4 tsp. kosher salt, plus more, to taste
- 8 slices coarse country bread
- 4 oz. (125 g) soft fresh goat cheese
- Chopped fresh chives for garnish
- Freshly ground pepper, to taste
Warm a sauté pan over medium-high heat. Add the butter and olive oil and heat until the butter melts. Add the mushrooms and the 1/4 tsp. salt and sauté, stirring often, until the mushrooms begin to release their juices, 2 to 3 minutes.
Toast the bread and arrange on a platter. Spread each piece with a thin layer of goat cheese.
Top the toasts with the mushrooms, dividing evenly. Sprinkle with chives and season lightly with salt and pepper. Serve immediately. Makes 8 bruschetta.
Life of the party—bruschetta: With good-quality bread as your base, you can top these toasts with virtually anything and pass them as finger food. A sprinkling of fresh herbs, high-quality olive oil or freshly ground pepper goes a long way toward presentation.
Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014).