1 French baguette
2 oz extra virgin olive oil
1 cup (250 mL) honey
1 cup (250 mL) balsamic vinegar
1/4 cup (60 mL) goat cheese
1 tsp (5 mL) herbs
2 tbsp (30 mL) whipping cream
1 lb wild mushrooms
1/4 cup (60 mL) diced onion
1 tbsp (15 mL) minced garlic
1 tbsp (15 mL) chopped fresh chives
For the crostini
Slice the baguette into slices on a bias about ½-centimetre thick. Lay on a baking sheet and brush the slices with extra virgin olive oil. Toast in a 350°F oven until bread is golden brown. Remove and let cool.
For the balsamic reduction
Using a small sauce pan heat the balsamic vinegar over medium heat until it has reduced by half. Add honey and simmer for an extra three to four minutes, remove from heat and let cool.
For the goat cheese spread
Let cheese come to room temperature. Chop fresh herbs (thyme, oregano and basil). In a mixing bowl, combine the cheese and herbs together, while using the cream to thin out your cheese spread.
For the mushrooms
Wash and dry mushrooms. Heat a sauté pan. Add a tbsp of oil and then the diced onions and sauté to give the onions a light colour. Add mushrooms and garlic and sauté to give mushrooms a light colour. Season mushrooms with salt and pepper, add chopped chives.
Spread cheese lightly on crostini. Then place cooked mushrooms on the crostini and place on a serving plate. Lightly drizzle the dish with balsamic reduction and serve.