I absolutely love crostini. It’s one of my favorite things to make when company is over, and especially around the holidays. It is getting to be that time of the year when we all head back home, shut out the cold weather, pull our chairs around the formal dining room table, and enjoy our traditional holiday meals. Crostini are a great way to bring new flavors to the table as an hors d’oeuvre while still keeping your family favorite dishes throughout the rest of the meal!
This recipe is based on a mushroom duxelle. Duxelle is a mixture of minced mushrooms with shallots or onions and herbs. In this duxelle, I have paired minced portobello mushrooms with shallots. I usually prefer shallots because they give a less potent but still onion-esque flavor to dishes. They were perfect for this dish because they allow the earthy flavor of the portobellos to shine.
Fresh thyme finishes off the mushroom duxelle. Then I paired it with some crusty french bread covered in goat cheese (FYI for local Michiganders – Westborn Market in Berkley has my new favorite goat cheese. I can’t believe how creamy it is!). Then, add a drizzle of balsamic glaze (okay, actually add a whole bunch of balsamic glaze because balsamic is one of the best things ever created) and you’re ready to serve!
Now it’s your turn: comment below to let me know what your favorite crostini combination is! And if you’re looking for more tasty crostini recipes, don’t miss a single one by joining the email list:
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Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 large shallot, minced
- 2 large portobello mushroom caps, minced
- 2 garlic cloves, minced
- 1 tsp. fresh thyme, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup red wine
- 8 small thin slices of crusty bread
- Olive oil
- 4 oz. goat cheese
- Balsamic glaze*
Instructions
In a medium-sized stainless steel skillet over medium heat, melt the butter and olive oil. Add shallots and mushrooms to pan and cook about 8-10 minutes until mushrooms and shallots are soft, stirring often. Add garlic, thyme, salt and pepper and cook 1 minute. Deglaze the pan with the red wine and cook until the liquid has evaporated.
Meanwhile preheat the broiler. Brush bread with olive oil and toast under broiler until golden brown and crispy, about 2-3 minutes. Be sure to watch your bread carefully!
To assemble crostini, smear goat cheese on top of each toasted bread slice. Top with a spoonful of the mushroom and shallot mixture. Drizzle balsamic glaze over the top.
*If you do not have balsamic glaze, make your own! Reduce balsamic vinegar in a small sauce pan over low-medium heat until it has thickened and coats the back of a spoon.
http://thecharmingdetroiter.com/mushroom-duxelle-crostini-with-goat-cheese-and-balsamic-reduction/
Looking for more delicious crostini recipes? Here are a few:
Sarah is a food blogger from Metro Detroit who believes that gourmet food should be accessible to all home cooks. 
Love the sound of this recipe, Sarah! Very enticing photography as well. I made a duxelle once a few years ago and it was terrific but for unknown reasons I went on to forgetting about it, now you jumpstarted my memory. 🙂
Thank you so much, Nicole, for the lovely comment! I’m glad to be the one to bring back memories of such a delicious culinary concept 🙂