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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.

Ingredients:

  • 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

Directions:

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).