Wild Mushroom Bruschetta With Chevre
|Olive oil/2 teaspoon||10 Milliliter|
|Shallots/1 small onion||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Wild mushrooms||1 Pound, sliced (500 Gram)|
|Chopped fresh thyme/0.5 teaspoon / 2 milliliter dried||10 Milliliter, dried (2 Teaspoon)|
|Pepper||5 Milliliter, divided (1 Teaspoon)|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
|Chevre||90 Gram (3 Ounce, Goat Cheese)|
|Yogurt cheese/Light 25 milliliter ricotta cheese||2 Tablespoon, well drained|
|Garlic||1 Clove (5 gm), minced|
|French stick slices||20 (Crusty, 2 Inches / 5 Centimeter In Diameter And 0.5 Inch / 1 Centimeter Thick)|
|Fresh basil sprig/Fresh parsley sprigs||20 Small|
Heat olive oil in large, deep non-stick skillet.
Add shallots and chopped garlic.
Cook gently for 2 minutes.
Add mushrooms, thyme and 1/2 tsp/2 mL pepper.
When mushrooms begin to render liquid, increase heat and cook for 5 to 10 minutes until liquid evaporates and mushrooms are cooked.
Taste and add salt.
Stir in parsley.
In bowl or food processor, blend chevre, yogurt cheese, minced garlic and remaining 1/2 tsp/2 mL pepper.
Add a little more yogurt if necessary to make mixture spreadable (you should have about 1/2 cup/125 mL).
Grill bread lightly on both sides until crusty on the outside and chewy on the inside.
Spread with cheese mixture (1 tsp/ 5 mL per slice).
Top with mushrooms and garnish with basil.