Crostini with Mushrooms and Creamy Goat Cheese

In my Mother’s generation, hors d’oeurves that were served on toasted bread were on “toast points” Her favorites were shrimp spread on toast points or smoked salmon on toast points…and once in a while this Iranian General (back in the Shah days) who was a friend of my dad’s would show up at our apartment in Bonn and hand my mother a paper sack which would be filled with roasted salted pistachio nuts (heaven!) and several large tins (no kidding) of beluga caviar.  Which my mother would serve with toast points.  Lest I leave you with the impression that I am descended from royalty or at least high society—sorry, no…my father was a humble servant of the U.S. government—but in the 1960s in Europe—one of the perks was Iranian generals, pistachio nuts and caviar—on toast points!

But I digress…nowadays it is all about crostini—which are simply toast rounds—for these we don’t bother to cut thin bread into triangles and gently toast them in the oven until they are just the palest golden brown, but not curling at the edges.  No, we just slice a good loaf of French bread, maybe brush with a bit of olive oil or perhaps a rub with garlic, toast or sauté and there you go—crostini.  Served with a seasoned goat cheese and sautéed mushrooms, these are an easy and delicious starter or a very nice addition to a simple green salad plate.

Crostini with Mushrooms and Creamy Goat Cheese

Makes 24 crostini

24 small (1/2 inch thick) slices of a French bread loaf or small sourdough loaf
2 Tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 pound mushrooms (any variety you like) cleaned, stems removed and chopped
¼ cup white wine
¼  teaspoon kosher salt
Freshly ground pepper to taste
24 small (1/2-inch thick) slices of a French baguette or small sourdough loaf
4 ounces mild fresh goat cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley

Preheat oven to 375 degrees.  Place the bread slices on a baking sheet and toast until they are just lightly browned and crisp.  Remove from the oven and cool.

In a 12-inch nonstick skillet, heat olive oil over medium-high heat.  Sauté the garlic until fragrant, about 30 seconds.  Add the chopped mushrooms and sauté for 3 to 4 minutes.  Pour in the wine; raise the heat to high and cook, stirring, until the liquid evaporates, about 5 minutes.  Mix in salt and pepper, taste to correct the seasoning and set aside.

Mix together the goat cheese, lemon juice, salt, pepper and cream until it is smooth and creamy. Set aside.

Spread each round with some of the goat cheese mixture.  Top with a spoonful of the mushroom mixture.  Return to the oven for 5 to 7 minutes, until warmed.

Remove to a tray, sprinkle with parsley and serve warm.