Recipes
Goat Cheese Crostini with Olive and Mushrooms
Rosalie Seebeck
MIO Recipe Roundup Contest 2009 - Appetizer
Best Recipe using Pure Prairie Creamery Goat Cheese
- 1 French bread baguette, cut into 1-inch thick slices (10-12)
- ½ c. extra-virgin olive oil, plus more for the skillet
- 1 c. pitted kalamata olives
- 1 c. sliced J-M Farms White Button Mushrooms
- ½ c. sun-dried tomatoes, packed without oil
- 1 t. crushed red pepper
- 2 T. chopped fresh oregano, plus oregano leaves for garnish
- 1 clove garlic, minced
- 1 8-oz. package Pure Prairie Creamery Lazy Daisy Goat Cheese, cut into
- 10-12 slices
- Sea salt, for sprinkling
Instructions
Heat cast iron skillet over moderate-low heat on the stove. Add 2 T. olive oil and mushrooms, sauté until mushrooms are cooked; add remaining olive oil, olives, tomatoes, red peppers, 2 T. chopped oregano and garlic. Spoon mixture into bowl and cover.
Preheat oven to 400 degrees. With pastry brush, brush one side of sliced bread with olive oil. Place on baking sheet and bake for 5 minutes or until lightly browned. Heat cast-iron skillet over moderate heat on stove. Lightly oil the skillet.
Place the cheese slices on skillet and cook until browned and crusty on the bottom, about 3 minutes.
Place the toasts on serving plate and carefully set the goat cheese on top, browned side up. Spoon the olive-mushroom mixture over the cheese, sprinkle with sea salt and oregano leaves. Serves 10-12.
Filed Under
- Appetizers, Dips and Snacks