Mushroom Crostini

• 1 small (or 1/2 large) baguette
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Coarse salt and freshly ground pepper
• 1 shallot, thinly sliced into rings
• 8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
• 12 rounds (1/4 inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
• Fresh chives, snipped, for garnish

1. Preheat the oven to 375F.
2. Cut the baguette crosswise into 12 1/4-inch-thick slices; place them on a baking sheet.
3. Brush with oil; season with salt and pepper.
4. Toast in the middle of the oven until golden, 8 to 10 minutes.
5. Set aside to cool.
6. Heat 2 tablespoons oil in a medium skillet over medium heat.
7. Add the shallot; cook, stirring, until soft, about 3 minutes.
8. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes.
9. Season with salt and pepper.
10. Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture.
11. Sprinkle with chives.
12. Serve warm.

baguette, extravirgin olive oil, salt, shallot, chanterelles, goat cheese, fresh chives

Taken from www.epicurious.com/recipes/food/views/mushroom-crostini-392218 (may not work)