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Dairy
Easy
30 Minutes
Diets 
Wednesday is milchig night in our house, and there’s just no messing with this loved tradition! When it comes to the best-rated appetizer, these heavenly crostinis win hands down. The pairing of the creamy goat cheese, savory mushrooms, and crunchy bread makes for an unbelievable explosion of flavors.
1 long Italian baguette, cut into 1/2-inch-thick diagonal slices
1/2 cup Gefen Extra-Virgin Olive Oil, divided
10 shallots, sliced into thin rings
24 ounces cremini mushrooms, sliced
1 teaspoon salt, plus more to taste
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 cup Baron Herzog Chenin Blanc or other dry white wine
pinch of black pepper
1 (7-ounce) log goat cheese
10 fresh basil leaves for garnish
Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet.
Brush baguette slices with olive oil on both sides. Lay them on prepared baking sheet and bake for 12 to 18 minutes, until golden.
Heat one-fourth cup olive oil in a medium saucepan over low heat. Add shallots and sauté until they begin to caramelize. Add mushrooms and one teaspoon salt. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated.
Add the garlic and herbs, stir for a minute, then add wine. Cook until the alcohol cooks out. Season with salt and pepper to taste.
Spoon some of the mushroom-shallot mixture onto each crostini. Crumble some goat cheese on top.
Preheat oven to broil. Broil crostini for about one minute or until the goat cheese melts a bit. Garnish with a few ribbons of fresh basil.
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