You get the idea.
As I write this, on the first official day of spring, there’s another sign of hope: One of Mr. Right’s patients has brought him the first goat cheese of the season. She raises Toggenburg goats and makes her cheese with just a little rennet, creating a creamy, spreadable cheese with a tang that mixes well with any fresh herb. We had a few crimini mushrooms and a baguette, and voilà! Instant appetizer. Well, almost instant. There is a little prep involved, but not much.
If your goat cheese is on the firm side, whip it with an immersion blender or in a small food processor until it’s nicely spreadable. Add a little milk if necessaary. Mix in herbs if you’d like.
I haven’t included amounts because baguettes vary—some are thinner, some fatter, and mushroom sizes vary. And some of us like more stuff on our toasts than others. Expect a medium mushroom to top 2-3 slices of a typical baguette. More or less.
I used parsley, but any fresh herb or combination will do nicely. I suppose it just depends how far along spring is in your neck of the woods!
Mushroom Goat Cheese Crostini
baguette, slicedolive oil
crimini mushrooms, washed, trimmed, and thinly sliced
garlic, minced
parsley, finely chopped, or other fresh herbs
goat cheese, plain or herbed
Heat oven to 300 degrees. Slice bread and brush with olive oil. Bake 3-5 minutes a side, depending on the size of your baguette and how crisp you’d like your toasts.
Meanwhile, heat a tablespoon or two of olive oil in a medium saucepan. Add the sliced mushrooms and spread to a single layer. When they begin to turn color, in 2-3 minutes, add a little minced garlic. Turn the mushrooms and continue sauteeing until they begin to turn golden, another 2-3 minutes. You don’t want them to become mushy or begin to release water. Toss in a little chopped parsley. Remove from heat.
Spread your crostini with goat cheese. Top with a spoonful of mushrooms and sprinkle with more parsley.
Enjoy!
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. Watch for her first standalone suspense novel, Bitterroot Lake (written as Alicia Beckman) in April 2021 from Crooked Lane Books.
A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by her website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
How lucky you are to be the recipient of that lovely homemade cheese!
ReplyDeleteAren't we? So tasty!
Delete😱 this sounds delicious! I recently discovered a Water Buffalo farm near me. I’ll be getting mozzarella cheese from them in a few weeks. Exciting 😁
ReplyDeleteJoliver284@yahoo.com
I foresee Caprese salad and Caprese chicken in your future!
DeleteYum. I could make a meal off this!
ReplyDeleteIt wouldn't be hard!
DeleteThis does sound divine! Fresh goat cheese? Aren't you privileged! AKA lucky
ReplyDeleteIt is a treat, for sure!
Delete