Mushroom & 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 sauteed mushrooms — seriously easy and seriously impressive.

 

Mushroom & Goat Cheese Bruschetta

 

2 tsp. unsalted butter

1 Tbs. olive oil

1/2 lb. (250 g.) assorted mushrooms such as cremini, shiitake, oyster or chanterelle, stemmed, and halved or quartered

Kosher salt and freshly ground pepper

8 slices coarse country bread

4 oz. (125 g.) soft fresh goat cheese

Fresh chives, chopped

 

Warm a saute pan over medium-high heat. Add the butter and oil and warm until the butter melts. Add the mushrooms and 1/4 teaspoon salt and saute, stirring often, until the mushrooms begin to release their juices, 2-3 minutes.

 

Toast the bread, then 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 right away. Makes 8 bruschetta.

 

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