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recipe_4082

Portobello Mushroom and Goat Cheese Crostini

Prep Time:
15 minutes

Cook Time:
10 minutes

Servings:
16 pieces

Prep Time:
15 minutes

Cook Time:
10 minutes

Servings:
16 pieces

Portobello Mushroom and Goat Cheese Crostini

INGREDIENTS

Portobello Mushroom and Goat Cheese Crostini

  • Mushrooms
  • 2 Tbsp. (30 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb (500 g) Portobello mushrooms, trimmed and sliced
  • 1 Tbsp. or 1 tsp. (15 mL or 5 mL) chopped thyme, fresh or dried
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) pepper
  • 2 Tbsp. (30 mL) chopped fresh basil
  • Goat Cheese
  • 4 oz /1/2 C. (125 g/125 mL) goat cheese, softened
  • 2 Tbsp. (30 mL) unflavoured yogurt or sour cream
  • 2 Tbsp. (30 mL) chopped chives
  • 1 clove garlic, minced
  • Bread
  • 1 baguette, cut into 16 slices
  • 1/4 C. (50 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil

DIRECTIONS

  1. Heat oil in a large skillet on medium heat. Add onion and garlic and cook gently for 2 to 3 minutes. Add mushrooms and thyme, stirring until the liquid from the mushrooms has evaporated, about 5 minutes. Season with salt and pepper and stir in basil. Keep mixture warm by covering with foil. Mixture can also be made 2 hours ahead and rewarmed on low heat.
  2. Combine ingredients for goat cheese in bowl. This can be made a day ahead and refrigerated until ready to use. Allow mixture to reach room temperature before using.
  3. Preheat oven to 375ºF (190ºC). Place bread on baking sheet. Brush with oil. Bake in preheated oven for 8 to 10 minutes, until lightly golden.
  4. Spread 1 tsp. (5 mL) goat cheese mixture on each slice of toasted bread. Top with 1 Tbsp. (15 mL) mushroom mixture. Serve warm or at room temperature.