Morel, Caramelized Onion, and Goat Cheese Crostini
Garlicky Crostini with Caramelized Onions, Chevre, and Wild Mushrooms
We’ve all been there—you get invited to a dinner, ask what you should bring, and get stuck with coming up with an appetizer. You don’t want to be that person who shows up with a bag of chips and store-bought dip. You also don’t want to spend hours slaving in the kitchen trying to concoct an impressive bite-sized item four the masses to devour in minutes.
Crostini can be such an easy appetizer to make and the options for toppings are endless. It’s a welcome dish that appears to be rustic and not over-the-top. This version is savory with just a hint of sweetness from the creamy goat cheese and caramelized onions. The morel mushrooms are meaty, earthy, and satisfying along with the slight crunch of the toasted baguette.
Toasted Baguette with Chevre, Morel Mushrooms, and Onion
- 1 Baguette, approximately 8 ounces
- 2 tablespoons olive oil, plus more for brushing on the baguette
- 1/4 cup plus 2 tbsp butter
- 1 tablespoon garlic paste
- 1 ounce dried morel mushrooms, rehydrated, juices reserved
- 1 large sweet onion, sliced thinly
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt, plus more for caramelizing onions
- ¼ teaspoon black pepper
- 4 ounces of chevre
- 2 tablespoons balsamic vinegar
- Chopped parsley for garnish
- Preheat the oven to 375℉.
- Slice your baguette into ¼-inch pieces.
- Brush olive oil on one side of the baguette pieces and place the bread, oil side down on a baking sheet.
- Melt ¼ cup of butter in a small saucepan and mix in the garlic paste.
- Brush the garlic/butter mixture atop the side of the baguette that is facing up.
- Bake for 15 minutes or until the baguette is crisp like a crouton and light golden brown in color. Pull from oven and set aside.
- Meanwhile, heat remaining butter in a small pan.
- Add the onions and about 2 tablespoons of water and sprinkle generously with salt. Cook on med-low for 20 minutes, stirring occasionally, until caramelized.
- Slice your mushrooms in ¼-inch rings and add to the onions, in addition to 2 tablespoons of olive oil, sea salt, thyme, pepper, and any of the remaining butter/garlic mixture (probably about 1 tablespoon). Cook for approximately 10 more minutes, stirring occasionally.
- Stir in the balsamic vinegar.
- Schmear about ½ tablespoon of goat cheese atop each baguette piece. Top with a spoonful of the onion/mushroom mixture.
Sprinkle each crostini with chopped parsley. Serve on a platter as a stationary appetizer or pass to your guests. Alternatively, you can place the toasted baguette in a napkin-lined basket or platter and set the toppings up in order and let the guests prepare their own crostini.***
This time of year, finding fresh morels is next to impossible. No sweat, dried morels maintain their flavor and bounce right back to form when rehydrated. Plus, you have the added bonus of the rehydration liquid, which can be used in place of broth or water to add a mushroomy flavor to other dishes!
Find high-quality dehydrated morel mushrooms here!
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