Goat Cheese Bruschetta With Mushrooms and Balsalmic Reduction
Serves 12 as an appetizer
5 shallots,coarsely chopped
2 Tbsp. butter
12 crimini mushrooms, coarsely chopped
2 Tbsp. honey
1 tsp. dried thyme
1 tsp. dried rosemary
3 Tbsp. balsamic vinegar
salt and pepper
Extra virgin olive oil
8 oz. Capriole fresh goat cheese
4 sprigs parsley, finely chopped.
Pre-heat oven to 350°. Slice bread into 12 diagonal slices 1/2" thick. Brush bread slices lightly with olive oil and arrange on baking sheets in single layer. Bake for 10-15 minutes until golden brown and crisp. Remove from oven and let cool. Bruschetta can be made ahead of time and stored in an airtight container for few days. Be sure to let cool completely before storing.
Meanwhile sauté the shallots in the butter for several minutes until just soft. Add the mushrooms and honey, stirring for one more minute. Add the thyme, rosemary, salt and pepper and balsamic vinegar. Allow to bubble vigorously for several minutes, stirring constantly. Remove bruschetta from oven. Spread each with heaping teaspoon of fresh goat cheese and slide back in oven for about 5 minutes till cheese is warmed. Top with about a teaspoon of mushroom-shallot mixture, drizzling any extra sauce over them. Garnish with chopped parsley and serve.