Mushroom and Goat Cheese Crostini

A recipe for bruschetta with goat cheese and sautéed mushrooms, shallots, garlic and thyme. Perfect appetizer for Thanksgiving or Christmas.

For the Mushroom Topping:
About 1/4 cup extra-virgin olive oil, divided
8 ounces shitake mushrooms, sliced
8 ounces crimini mushrooms, sliced
1/2 cup diced shallots
2 garlic cloves, peeled and minced
2 tsp. fresh thyme leaves
1/2 tsp. salt
1 tablespoon balsamic vinegar
2 tablespoons heavy cream

For Assembly
1 rustic French baguette
6 ounces goat cheese, softened at room temperature
A couple tablespoons balsamic vinegar

View the full recipe at Floating Kitchen →