Goat Cheese and Iron-skillet-roasted Mushrooms on Rustic Toast

By t1bishop

Use a variety of of fancy mushrooms to add earthy flavors to this simple and savory hors d'oeuvres recipe.

Ingredients

• 1/4 cup good quality olive oil
• 1 pound mixed mushrooms, sliced
• Kosher salt and freshly cracked black pepper to taste
• 3/4 cup ruby port
• 2 tablespoons herbs, chopped (Thai basil, basil or Italian parsley)
• Juice of 1/2 lemon
• 1/2 loaf Levain-style or other rustic bread
• 2 fresh garlic cloves, peeled
• 8 ounces fresh goat cheese

Details

Servings 24
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

To roast the mushrooms: Preheat a large cast-iron skillet to super hot with 2 tablespoons olive oil of enough to coat bottom of pan. Once the oil is smoking, add mushrooms to the pan and cook without stirring. Put only enough mushrooms in to cover the bottom of the pan in one layer.Once they begin to brown, stir and let them continue to
brown. Season with salt and pepper to taste. Add l/S cup port and cook until the pan is dry.

Remove from pan and put in a dish to hold mushrooms at room temperature. Repeat the
process until all mushrooms are roasted. Toss mushrooms with herbs and lemon juice and
season with salt and black pepper.


To make the toast: Preheat oven to 500 degrees. Thinly slice the bread into 12pieces and then cut each slice into 2 bite-size pieces. Drizzle with olive oil and toast on a cookie sheet until almost burned around the edges. Rub the garlic cloves gently over the toast to release the garlic oil.

To serve: spread a generous amount of goat cheese onto each piece of toast. Top with the roasted mushroom mixture.