Chanterelles With Cream Atop Goat Cheese Crostinis Recipes

GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
• Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. (If making in advance, store the plain, un-topped crostini up to 5 days in a sealed container at room temperature.)
• Top each crostini with a smear of soft goat cheese, a drizzle of honey, and roughly chopped fresh herbs. Add fresh ground black pepper and serve immediately.

CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS

Steps:

• In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough
• Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.
• Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

CHANTERELLES WITH CREAM ATOP GOAT CHEESE CROSTINIS

Steps:

• If your mushrooms are large, cut them in half. Otherwise just use them whole.
• Heat a large saute pan and add the oil and butter.
• When bubbling, add the shallot and saute until soft, and then add the garlic.
• Stir and cook another minute then add the mushrooms and season liberally with salt and pepper.
• Over medium heat, stir the mushrooms occasionally and then add the thyme.
• About 10 minutes later as the mushrooms are nice and soft, add the wine and decrease by 1/2.
• Add the veal stock and reduce by half.
• Lower the heat and Stir in the parsley and creole cream cheese, or the creme fraiche, and incorporate completely.
• Taste and reseason with salt and pepper as needed.
• Add the cream, a little at a time.
• *You may not need all the cream, just keep adding and stirring until you get the consistency you'll want as a topping to your crostinis.
• Remove from the heat and serve in a warmed bowl alongside a basket of toasted french bread rounds and the goat cheese.
• I like to spread a little goat cheese on a bread round and top with a dollop of mushroms. Yum!

GOAT CHEESE CROSTINI - GIADA

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
• Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
• Add the parsley, thyme, and lemon peel.
• Using the on/off button, pulse just to blend.
• Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
• Spread the cheese mixture over the crostini.
• Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.