Crostini With Goat's Cheese & Mixed Mushrooms

By shauna

This recipe features a creamy goat's milk cheese on top of the crostini followed by a mixture of sauteed specialty mushrooms & asparagus.

Ingredients

• 16-1/2 " Baguette Slices
• 1 Tbsp. Butter or Olive Oil
• 1 C. Sliced White Mushrooms
• 2 C. Sliced Shitake Mushrooms
• 2 C. Sliced Oyster Mushrooms
• 16 Tbsp. Mild Goat's Milk Cheese
• 8 Spears Blanched Asparagus, cut into 1/2" pieces(reserving the top11/2" for garnish)
• Truffle Oil (optional)

Preparation

Step 1

Place the baguette slices on a cookie sheet. Bake in a preheated 400F oven till light golden around the edges (approx. 3-4 min.) Remove from oven & set aside. In a med. skillet, heat the butter or oil over med. heat. Add the mushrooms & cook till tender. Season with salt & pepper to taste. Add afew drops of truffle oil (if using). Add the asparagus pieces (reserving the tips for garnish). Spread 1 Tbsp. of the goat's cheese onto each crostini. Top with the mushroom-asparagus mixture. Cut each asparagus tip in half lengthwise & garnish each baguette slice. Place on a platter & serve.