Caramelized Mushroom and Shallot Bruschetta
- Yield: 20 to 22 pieces
- Caramelized shallots:
- 1tablespoon extra virgin olive oil
- 3medium shallots, thinly sliced in rings (about 1 cup)
- 1tablespoon water
- 1teaspoon light brown sugar
- 3tablespoons salted butter
- 1 1/2cups crimini mushrooms, thinly sliced
- 1 1/2cups white button mushrooms, thinly sliced
- 3tablespoons dry sherry
- Kosher salt and freshly ground black pepper
- Red pepper flakes
- 4 to 5sprigs fresh thyme
- 1 sourdough baguette, cut into 1/2 slices on the diagonal (about 20 - 22 total)
- 1/4cup extra virgin olive oil
- 1 garlic clove
- 4ounces goat cheese, at room temperature
- Aged balsamic vinegar
- To make caramelized shallots, heat olive oil in a medium saucepan over medium heat and add shallots. Saute until translucent, about 5 minutes. Add water and brown sugar and continue to cook until shallots are browned and caramelized, about 10 minutes. Set shallots aside in a small bowl.
- To make mushrooms, heat 3 tablespoons butter in the same saucepan. Add mushrooms and cook on medium-high heat to soften, stirring occasionally. After about 8 minutes, add sherry, salt, black pepper, a pinch of red pepper flakes and thyme. Continue cooking 5 to 7 minutes, or until mushrooms are slightly caramelized and soft. Add shallots to mushroom mixture and set aside.
- To make the crostini, put oven rack in upper third of oven and preheat oven to 350F.
- Put bread slices on a baking sheet and brush slices with oil on both sides. Season lightly with salt and pepper, then bake until pale golden, 10 to 15 minutes. If you are grilling the crostini, heat over medium high heat and grill each side 3 to 4 minutes. When crostini are cool to touch, rub a clove of garlic on the top of each crostini.
- To assemble bruschetta, spread 1 tablespoon of goat cheese on top of each bread slice, spoon slightly warm mushroom mixture on top of goat cheese. Sprinkle tops with reserved thyme leaves, a pinch of salt, and drizzle lightly with aged balsamic vinegar.