So many of my recipes are inspired by other recipes I’ve seen or made or food I’ve had to eat out somewhere. The fettucine with mushrooms, goat cheese, and pine nuts I made over the summer was inspired by a pizza recipe I’d seen. The fettucine version was so creamy and delicious and I loved the combination of flavors remixed as a pasta.
When I needed to bring an appetizer to a potluck party recently I found myself thinking about the ingredients in that pasta dish and decided to reinterpret it this time as an appetizer. And what’s a great way to morph a pasta dish into an appetizer? Use bread instead!
I sliced a fresh baguette into rounds, spread creamy, tangy goat cheese mixed with a touch of milk on top, and piled each round high with sauteed mushrooms and thyme. A sprinkling of pine nuts and fresh parsley on top added the perfect bit of crunch and dot of color.
Mushroom and Goat Cheese Crostini
2 tbsp. olive oil
1 tbsp. unsalted butter
10 oz. cremini mushrooms, cleaned and sliced
1/2 tsp. dried thyme
fresh baguette, cut into rounds
4 oz. goat cheese
2 tbsp. milk
3 tbsp. pine nuts, toasted
2 tbsp. chopped fresh parsley
Heat the olive oil and butter in a saute pan over medium heat. Add the mushrooms and thyme and cook until mushrooms are browned and tender, about 15 minutes. Season to taste with salt and pepper.
Meanwhile, whisk the milk and goat cheese until it’s a smooth, spreadable consistency. Add more milk if needed.
Spread each baguette slice with several tablespoons of the goat cheese. Top with a spoonful of the mushrooms. Sprinkle with a few pine nuts.
Arrange the crostini on a platter and sprinkle chopped parsley over everything.
Serve at room temperature.
Click here for a printable recipe.
Linking this recipe to The Winthrop Chronicles, Home Stories A to Z, My Uncommon Slice of Suburbia, Simply Designing, The Shabby Nest, Craftberry Bush, Design, Dining, and Diapers, Simple Home Life, Happy Hour Projects