Golden Chanterelle-Topped Crostini
From:
Glam Media
99 days 6 hours 58 minutes ago
Presented by
Golden Chanterelle–Topped CrostiniPair with: Pinot Noir
Serves 6
Eighteen 1⁄4-inch-thick diagonal baguette slices
3 tablespoons olive oil
4 ounces chanterelle mushrooms, cleaned and sliced into 1⁄4-inch thick strips
1⁄4 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons minced shallots
1⁄2 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
1⁄3 cup fromage blanc or fresh ricotta cheese
Preheat the oven to 350°F. Brush the baguette slices with 2 tablespoons of the olive oil. Arrange on a baking sheet and bake until crisp, 7 to 10 minutes.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and sauté until browned, about 3 minutes. Add the wine and sauté until almost dry, about 3 minutes. Stir in the butter, shallots, and thyme and sauté until butter is browned and shallots are translucent, about 3 minutes. Season with salt and pepper to taste.
Spread each crostini with 1 teaspoon of the fromage blanc or ricotta and top with an equal amount of the mushroom mixture. Arrange 3 crostini on each of 6 small plates and serve.
