Thursday, July 21, 2011

Mushroom Goat Cheese Crostinis

As part of an other lovely hangout with two of my friends from camp we made a yummy dinner.  This time I was in charge of the appetizers, with a slight lack in funds and a time restraint I thought what is cheap and what would be good?  So I came up with this combination, though I want to mention I would have liked to use Pumpernickel bread but they didn't have it at the store I went to...lame!  So here is the simple yet delicious concoction.

Serves 3

The Ingredients
2 cups cremini mushrooms, sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon soy sauce
Olive oil (for skillet)
1/2 loaf multi-grain baguette, sliced
 1, 4oz package goat cheese
2 green onions, sliced thin
Spray olive oil

The Process
1.  Turn oven to 375 degrees.  Slice up bread and place on cookie sheet.  Then spray bread with a little bit of olive oil.  When oven is hot put bread in the oven, after about 7 minutes flip bread and toast for 7 more minutes or until crisp.

2.  In the mean time heat up oil in a skillet on the stove over medium and add mushrooms, onion powder, garlic powder, and soy sauce.  Stir well and cook for about 8 minutes or until mushrooms are soft and saturated.  Turn stove to low in order to keep mushrooms warm while preparing the crostinis.

3.  Take little toasts and spread goat cheese, sprinkle green onions, and top with mushrooms (about 3 mushrooms per crostini).

Bam done!

They are very simple, so enjoy.

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