Crunchy and creamy with a hint of lemon. Seared Mushroom Crostini with Herb-Whipped Goat Cheese makes a beautiful appetizer your family and guests will love. This recipe is vegetarian.
“But listen to me. For one moment quit being sad. Hear blessings
dropping their blossoms around you.” ~Rumi
I’m having to dig deep, y’all.
I’m feeling numb inside.
This morning I tried meditating, yet my mind wandered, raced and I struggled focusing on what usually centers my day.
I’m trying to make sense out of the past 24 hours as the election has come to a close.
The division is palpable.
The frustration, real.
It was revealed in this election.
Questions running through my head…..
Was the collective conscious that incensed. How do we come together. Can we.
I too am frustrated with the establishment, the greed, gridlock, and infighting. But I’m also frustrated that we elected a president who doesn’t share values based on respect and equality for all. If he represents We the People, then this saddens me because then he is a reflection of our society even though half our country voted otherwise.
I’m sad for my immigrant friends and those I’ve never met. Diversity is our strength. I’m angry that this president-elect, who denies a problem exists, will not prioritize urgent environmental issues. We must understand what’s at stake by making economic growth a priority, at the expense of the environment.
Don’t get me wrong. Neither candidate was ideal in my eyes, but I had to make a choice.
Only time will tell. It will take all of us to decide if this is in fact what we wanted based on the consequences of our collective choice.
At the end of the day, we will get through this. There are many lessons here. Some told, many untold.
Insert witty segue.
A friend and I whipped these crostinis up a few weeks ago. It was the first time I’d ever tried oyster mushrooms and I completely flipped for them.
Mushrooms for president!
They’re nature’s workhorses, assisting in the decay process in our beloved forest ecosystems. Mushrooms are beautiful fungi that have enamored us with their fairytale shapes and mystery for eons. They are a hearty addition to your table.
Have you tried oyster mushrooms? How are you feeling about the election? Please share your thoughts below.
Seared Mushroom Crostini with Herb-Whipped Goat Cheese
- 1 Sourdough Baguette sliced into 18 pieces
- 2 Tbs Extra Virgin Olive Oil + more for brushing the crostini
- 12 oz Oyster Mushrooms ends trimmed and rough chopped, 340g
- 1 1/2 tsp Minced Garlic
- 2 tsp Fresh Parsley chopped and divided
- Sea Salt and Fresh Ground Pepper
- 4 oz Goat Cheese 113g
- 3 Tbs Cream Cheese
- 1 tsp Fresh Rosemary finely chopped
- 1 tsp Lemon Juice
- Preheat oven to 350F (180C). Line a sheet pan with parchment paper and set aside.
- Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.
- In a large nonstick pan, heat the olive oil on medium high until shimmering. Add the mushrooms in an even layer and allow to sear without stirring for 3-4 minutes. When golden, flip and toss mushrooms every 3-4 minutes up to 10 minutes reducing heat as needed to prevent scorching making sure all sides are golden. A minute before removing the mushrooms from the heat, toss in the garlic and stir well. Remove the mushrooms from heat and toss with 1 tsp of parsley. Set aside.
- In the bowl of a food processor, add the goat cheese, cream cheese, rosemary and lemon juice. Process until smooth and light.
- Spread whipped cheese on the cooled crostini, top with a spoonful of mushrooms, parsley, a pinch of salt and a few grinds of pepper. Serve at room temperature.
The mushrooms can be seared up to two days ahead of when needed and the whipped goat cheese up to one week prior to use. Store both in the refrigerator in a lidded containers.