3 T olive oil
1 T butter
2 cloves garlic, diced
10 medium cremini mushrooms, stems removed
¼ tsp salt
6 ounces Chevre cheese
1 tsp fresh thyme, minced
Sourdough baguette, sliced ½” thick
Salt and pepper to taste
Clean and remove stems of 10 medium sized Cremini mushrooms and dice.
Heat 2 T olive oil (reserve 1T for the crostini) in pan on low-medium heat.
Add diced garlic and simmer (do not burn your garlic).
Add mushrooms and allow to simmer and sweat for approximately 10 minutes. Set aside
While cooking the mushrooms, prepare the Chevre cheese in a bowl and mix in the minced thyme with a pinch of salt and pepper and set aside.
Brush sourdough crostini with remaining olive oil and grill lightly showing grilling marks.
Layer Chevre cheese on the crostini and top with a healthy teaspoon of mushroom mixture.
Serve warm or at room temperature and enjoy with Sean Minor Chardonnay.