Wine Roasted Mushroom Crostini

• 10 slices French Baguette
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Extra Virgin Olive Oil
• 1 clove Garlic, Minced
• 8 ounces, weight White Button Or Baby Portobello Mushrooms, Sliced Thick
• 3 sprigs Fresh Thyme
• 1 pinch Salt And Pepper, to taste
• 1/2 cups Red Wine (I Used A Cabernet Sauvignon)
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Goat Cheese
• 1 Tablespoon Ricotta Cheese
• 1 teaspoon Fresh Parsley, Chopped Plus Extra For Garnish
• 1 teaspoon Extra Virgin Olive Oil

1. 1.
2. Preheat oven to 350 F. Place baguette slices on a baking sheet and drizzle with 2 tablespoons olive oil.
3. Bake at 350 F for 8-10 minutes or until bread is crisp and lightly browned.
4. Remove pan from oven and set aside.
5. 2.
6. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat.
7. Add garlic and mushrooms.
8. Pull leaves off of the thyme sprigs and add those as well.
9. Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to shrink.
10. 3.
11. Add wine and balsamic vinegar to the mushrooms and bring to a low simmer.
12. Cook until liquid has almost entirely reduced, about 5 minutes.
13. Any remaining liquid should be the consistency of a thick syrup.
14. You can drizzle this syrup over the crostini for some added flavor!
15. Mushrooms will be very dark in color.
16. Remove from heat and set aside.
17. 4.
18. In a small bowl, combine goat cheese, ricotta, chopped parsley, and 1 teaspoon olive oil to make the cheese spread.
19. Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley.
20. Serve immediately.

baguette, olive oil, olive oil, clove garlic, weight white button, thyme, salt, red wine, balsamic vinegar, goat cheese, ricotta cheese, fresh parsley, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/wine-roasted-mushroom-crostini/ (may not work)