We’ve been fortunate to dine at Thornton Winery several times during the past year. Exective Chef Steve Pickell always comes up with great dishes. Sometimes it is a challenge to have him write down the recipe, but for Mushroom & Goat Cheese Bruschetta he did. You can find this on the menu at Cafe Champagne at Thornton Winery in Temecula, CA.
This is a great summer appetizer!
Mushroom & Goat Cheese Bruschetta
10 -12 oz. Mixed Fresh Mushrooms (Portabello, Shiitake, Button, Oyster, Cremini)
2 Tbls. Olive Oil
1 Tbls. Olive Oil
1 Tbls. Unsalted Butter
2 Cloves of Garlic, minced
1 Shallot, minced
One quarter cup Thornton NV Cuvee Rouge
One quarter cup Chicken Stock
1 tsp. fresh Thyme
1 tsp Fresh Basil
Kosher Salt & Red Pepper flakes to taste
16 Thin Slices of a Baguette
4 oz Fresh Goat Cheese
Garnish: Minced Lemon Zest & Chives, Mixed together
Coursely chop mushrooms with stems removed.
In a large sauté pan or skillet over medium heat, heat olive oil and butter.
Add garlic and shallot; sauté 1-2 minutes, stirring frequently.
Raise heat slightly and add mushrooms. Saute about 8 minutes.
Add Thornton NV Cuvee Rouge, chicken stock, thyme and basil.
Cook until liquid is evaporated. Season to taste.
Remove from heat and keep warm.
Preheat broiler or over to 400 degrees.
Put slices of baguette on a baking sheet and spread baguette evenly with goat cheese.
Spoon mushroom mixture evenly onto baguette slices.
Broil or bake for 3-5 minutes or until mushrooms just begin to brown on top.
Remove from oven and place on a plate or serving platter.
Garnish with lemon zest-chive mixture.
Hope you enjoy.
“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards