Food & Cooking Recipes Appetizers Finger Food Recipes Mushroom Crostini 3.4 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: WILLIAM MEPPEM Prep Time: 15 mins Total Time: 40 mins Servings: 4 This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds. Ingredients 1 small (or ½ large) baguette 2 tablespoons extra-virgin olive oil, plus more for brushing Coarse salt and freshly ground pepper 1 shallot, thinly sliced into rings 8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped 12 rounds (¼ inch thick) goat cheese, cut from a log (about 6 ounces), room temperature Fresh chives, snipped for garnish Directions Preheat oven to 375 degrees. Cut baguette crosswise into 12 quarter-inch thick slices; place on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of oven until golden, 8 to 10 minutes. Set aside to cool. Heat 2 tablespoons oil in a medium skillet over medium heat. Add shallot; cook, stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper. Place a round of goat cheese on top of each crostini; top with a tablespoon of mushroom mixture. Sprinkle with chives. Serve warm. Rate it Print