This appetizer will lend an air of sophistication to your cocktail party, even though it is super easy to make. Anything with this many foreign words in it has to be good, right?
I was inspired to create this recipe because I had a little bit of leftover champagne that was about to go flat. But you could easily use a dry white wine instead if you didn’t have any bubbly on hand.
For mushrooms, use three to five varieties. I used white button, crimini, Portobello, oyster and shiitake. It’s better to use fresh mushrooms, so go with whatever you are able to find.
1 baguette, sliced into 24 pieces
2 tbs olive oil
1 tbs butter
¾ lb. mushrooms, sliced
1 tbs garlic, minced
1 shallot, minced
1 tsp fresh rosemary
1/3 cup sparkling wine (Brut)
¼ cup chicken or vegetable broth
1 tbs balsamic vinegar
salt and pepper
4 oz chèvre (goat cheese)
For crostini: Lay baguette slices on a cookie sheet and brush lightly with olive oil. Bake at 350 degrees for 15 minutes until golden and cripsy. Your time may vary, so you may need to bake longer.
For mushrooms: Melt butter in frying pan. Add garlic and cook for 1 minute, then add shallots, mushrooms, rosemary. Sprinkle with a little olive oil. After about 7 minutes, mushrooms will begin to soften and brown. Then pour in sparkling wine, broth and balsamic vinegar. Bring to a boil to cook off liquid, which takes roughly 5 minutes. Add salt and pepper. Reduce heat to keep it warm.
To prepare: Spread chèvre on crostini and top with mushroom mixture. Sprinkle finely chopped parsley on top as a garnish if desired.