Since tomorrow is the first day of December, I thought it might be nice to share an appetizer recipe for your holiday gatherings. I belong to a Bunco group. Bunco is a game played with dice. We get together monthly to play and eat. We are a Bunco group that likes to eat, and everyone brings either a dessert or an appetizer. One month before Bunco I was trying to decide what to bring while looking in the refrigerator and pulling out ingredients that just might go together . . .
I came up with this appetizer. The Bunco ladies liked it and hopefully you will too.
Mushroom and Goat Cheese Crostini
1 loaf of french bread baguette sliced
1 lb. crimini mushrooms (you can use any kind, I prefer these)
3 Tbsp olive oil
1/2 yellow onion
2 cloves of garlic
1 Tbsp soy sauce
3 Tbsp red wine
Toast the bread slices under the broiler until lightly browned. Finely chop the mushrooms, onion and garlic; a food processor works great for this. Heat the olive oil in a saute pan on medium-high heat. Cook the onion and garlic until translucent about 5 minutes. Add the mushrooms and cook until the liquid released from the mushrooms evaporates. Add the soy sauce and red wine and cook until most of the juices have evaporated. Spread the mushroom mixture on the bread slices and sprinkle a little balsamic vinegar on each (just a sprinkle, don’t want it running all over the bread). Place about a quarter inch slice from a goat cheese log on top of the mushroom mixture on each. Sprinkle with coarse ground black pepper. Put under the broiler until the goat cheese is warmed, about 2-3 minutes. Keep an eye on it.
Serves 12 as an appetizer.
Let the festivities begin-