Mushroom Bruschetta:
One Baguette (mine was from the Treestone Bakery on 99 st. that makes bread with local ingredients)
A small knob of butter (I used Dairyland, since they use Alberta milk to create their dairy products)
One portabella mushroom
One small container crimini mushrooms
A tsp. each of chopped parsley and chives (from my garden)
One small container of goat cheese
Cut the baguette into rounds and lay flat on a baking sheet. Spread each round with a generous pat of goat cheese, and set aside.
Chop up the mushrooms a little larger than the size you want them to be in the end, so that you allow for shrinkage in cooking. Saute the mushrooms in the butter until they brown, and throw in the herb about 30 seconds before finishing.
Scoop the mushroom mixture on top of the baguette slices and pop in the oven at 350 F until they are warm (10 minutes). Serve warm so that the cheese is nice and gooey.
It is worth mentioning that the goat cheese I used was from Fairwinds Farms out of Fort Macleod, AB. That is totally not within 100 miles of Edmonton, but that factored into our discussion of why "local" in the book was defined by a 100 mile radius (extra strange since in Canada we usually refer to distances in kilometers).
Sauted mushrooms atop of goat cheese. YUM! Love it. I'll have to try that next time for an appetizer!
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