Wednesday, October 23, 2013

Mushroom and Goat Cheese Crostini

On a recent date night, my husband and I enjoyed a fabulous appetizer at a local restaurant.  It was toasted bread, goat cheese, mushrooms - so simple and so tasty!  And, it turns out, super easy to recreate at home!

1 large baguette
7oz. pkg. herb goat cheese, room temperature
2 TBSP olive oil
1 lb. mushrooms, sliced
4 cloves garlic, minced
1/4c dry white wine
1 TBSP balsamic vinegar
2 green onions, chopped

1.  Preheat oven to 350*

2.  Arrange baguette slices on a baking sheet and lightly toast in the oven.

3.  Allow bread to cool down and spread goat cheese, to taste, on each piece.

4.  In a medium skillet, heat olive oil over medium high heat.  Add the mushrooms and sauté, 3-5 minutes.

5.  Add garlic and continue cooking another minute or so.

6.  Add wine and balsamic vinegar.  Stir while liquids are reduced slightly.

7.  Stir in green onions and remove from heat.

8.  Top each crostini with the warm mushroom mixture and serve immediately.

Tuesday, October 22, 2013

Easy Stir-Fry Sauce

After spending the entire day at home with a highly irritable and feverish baby, I needed a quick and easy dinner, aka vegetable stir fry!  I started some wild rice on the stove, heated up the wok, and pulled out a package of fresh mixed vegetables.  The only real "work" left to be done was make the sauce, and  even that was easy.
3/4c vegetable broth
1/4c teriyaki sauce
1 TBSP cornstarch
1/3 tsp. ground ginger

1.  Combine ingredients in a small bowl and set aside until ready to use.  

I stir fried the vegetables in the wok over high heat with a TBSP grape seed oil.  Then, added the sauce, to taste and continued stir frying until everything was heated through.

Served over the wild rice and topped with sesame seeds and red pepper flakes.


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