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1
In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast.
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2
Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.
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3
In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.
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4
Turn on the broiler.
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5
Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces.Melt the butter in a large skillet over medium-high heat.
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6
When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes.
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7
Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream.
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8
Season with salt and pepper and fold in the 2 teaspoons chives.
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9
Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.
