Mushroom and Goat Cheese Toast

If you know a local mushroom farmer or grow your own mushrooms, you are so lucky and I am a little jealous. I created this recipe when I had access to weekly fresh mushrooms at a Farmers’ Market when we lived in Wisconsin. Most Saturdays I would make this recipe as soon as I got home from the market and serve it with a fried egg for breakfast or side salad for lunch. I couldn’t wait to eat these mushrooms and this simple and quick dish made it possible to get them on my plate in about 15 minutes. The recipe quantities below make this a great appetizer for a small group, but just trim the amount back if you want to enjoy this as a meal for one or two.

Ingredients:
14 inch baguette
8 ounces shiitake or white button mushrooms
2 tablespoons olive oil
2 tablespoons water
2 tablespoons fresh thyme, finely chopped
½ teaspoon salt
½ teaspoon black pepper
4 ounces goat cheese

Directions:

  1. Turn oven broil setting to low heat. Slice bread into about 16 pieces and place on a baking sheet. Set aside while preparing mushrooms.
  2. Remove stems from the mushrooms and gently wash the tops before thinly slicing. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for about four minutes. Add 2 tablespoons of water and continue cooking for another 4 to 6 minutes, until tender and golden brown. Add thyme, salt and pepper to the mushrooms and stir to evenly coat.
  3. Broil baguette slides on each side for 1 to 2 minutes. Top with equal amounts of mushrooms and goat cheese and continue broiling for another 2 minutes until cheese is warm. Serve immediately.

Servings: 8 (2 slices as appetizer)

Beet Bites with Goat Cheese and Pecans

Beets, with their ruby-red-jewel tone, make a colorful plate presentation during the grey winter season. You can cut back on the recipe time by roasting the beets the night before and assembling right before you are ready to enjoy. Leftovers are delicious served for lunch over leafy greens with balsamic vinaigrette.

Ingredients:
1 bunch beets, trimmed and scrubbed
1 cup water
4 to 5 ounces goat cheese
½ cup pecan halves, toasted
2 tablespoons balsamic glaze
2 tablespoons honey

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Wrap each beet in aluminum foil. Place on a baking sheet and roast for about 60 minutes. Remove from oven and refrigerate for at least an hour.
  2. Unwrap and remove the skin from the beets with a small knife. You may want to wear gloves for this step as the beets will stain your hands pink. If not, the beet juice will wash off with soap and water. Slice the beets and arrange on a serving platter.
  3. Heat 1 cup of water in the microwave or run hot tap water. With a clean knife, thinly slice goat cheese. Dip knife in water as needed between slicing to create smooth cuts. Place cheese on beet slices and top with pecans.
  4. Drizzle with balsamic glaze and honey. Serve immediately.