Name: Merry Goat Round and Wild Mushroom Crostini
Ingredients: 1 baguette; 3 tbsp extra virgin olive oil (more for brushing); coarse sea salt; fresh ground black pepper; 2 shallots (sliced thinly); 12 oz oyster mushrooms (chanterelles, or other wild mushroom, trimmed and coarsely chopped); 1 3-inch Merry Goat Round, cut into 1/4-inch wedges, room temperature; fresh chives (chopped for garnish)

Merry Goat Round and Wild Mushroom Crostini

Recipe courtesy of Pablo Solanet, Executive Chef and Cheesemaker, Firefly Farms http://www.fireflyfarms.com/

Ingredients

1 baguette
3 tbsp extra virgin olive oil more for brushing
coarse sea salt
fresh ground black pepper
2 shallots sliced thinly
12 oz oyster mushrooms chanterelles, or other wild mushroom, trimmed and coarsely chopped
1 3-inch Merry Goat Round, cut into 1/4-inch wedges, room temperature
fresh chives chopped for garnish

Instructions

Preheat oven to 375 degrees. Cut the baguette crosswise into 16 (1/4-inch) thick slices; place on a baking sheet. Brush the bread with olive oil and season with salt and pepper. Toast in the oven until golden brown, about 8-10 minutes. Set aside to cool. Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the sliced shallot and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, until tender and any juices have evaporated, about 7-10 minutes. Season mushroom mixture with salt and pepper. Place a wedge of cheese on top of each crostini and top with a tablespoon of mushroom mixture. Sprinkle with chives, and serve warm.

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