Wild Mushroom-Chèvre Crostini

1. 1

   Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350u00b0 regular or convection oven until golden, 15 to 20 minutes.

2. 2

   Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.

3. 3

   In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.

4. 4

   Spread chevre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley. Serve warm.

* Per serving · 4 servings · Values may vary.