Wine Roasted Mushroom Crostini

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   1.

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   Preheat oven to 350 F. Place baguette slices on a baking sheet and drizzle with 2 tablespoons olive oil.

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   Bake at 350 F for 8-10 minutes or until bread is crisp and lightly browned.

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   Remove pan from oven and set aside.

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   2.

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   Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat.

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   Add garlic and mushrooms.

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   Pull leaves off of the thyme sprigs and add those as well.

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   Add salt and pepper to taste and saute 2 minutes or until mushrooms have begun to shrink.

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    3.

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    Add wine and balsamic vinegar to the mushrooms and bring to a low simmer.

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    Cook until liquid has almost entirely reduced, about 5 minutes.

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    Any remaining liquid should be the consistency of a thick syrup.

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    You can drizzle this syrup over the crostini for some added flavor!

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    Mushrooms will be very dark in color.

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    Remove from heat and set aside.

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    4.

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    In a small bowl, combine goat cheese, ricotta, chopped parsley, and 1 teaspoon olive oil to make the cheese spread.

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    Spread a thin layer of cheese spread onto each crostini, then top with mushrooms and chopped parsley.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.