Mushroom and Goat Cheese Crostini

Ingredients

• 4 Tbsp butter
• 1 large shallot, fine dice
• 1 tsp finely minced garlic
• 10 oz mushrooms, thinly sliced
• ½ c dry white wine
• 1 Tbsp roughly chopped fresh thyme leaves
• 1 tsp Kosher Salt
• ½ tsp freshly ground black pepper
• Olive oil
• Sixteen slices of rye bread (about 2” x 2”, cut larger slices in half)
• 5 oz crumbled goat cheese

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Saute shallot and garlic until softened. Add remaining butter. Increase heat to medium high, add mushrooms, salt and pepper and sauté until mushrooms are browned. Deglaze the pan with wine and reduce until almost dry. Remove from heat and stir in thyme. Taste and adjust seasoning.
2. Place an oven rack in the center of oven. Heat broiler to high. Brush the bread with olive oil and toast for about 3 minutes, or until golden brown. Remove from oven, flip toasts over, and top with mushroom mixture. Sprinkle with goat cheese and return to oven for about 10 minutes or until the goat cheese has softened and just barely browned.