BALSAMIC MUSHROOM AND GOAT CHEESE BRUSCHETTA
2 tablespoon olive oil (plus 2 tablespoon for drizzle after baking)
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 pound cremini mushrooms, sliced
¼ cup fresh sage leaves, chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
¼ cup dry white wine
2 tablespoon balsamic vinegar
1 large French baguette
6 ounce goat cheese, softened
1 small red bell pepper, diced
2-3 tablespoon balsamic glaze (Pastene makes a great one usually in the aisle with Italian foods!)
¼ cup flat leave parsley leaves, chopped
Preheat oven to 350 degrees.
Heat olive oil in a large deep skillet. Add the onions and garlic and cook until fragrant. Add the mushrooms, sage, salt, black pepper, and garlic powder and continue cooking over medium high heat until the moisture from the mushrooms if mostly gone. Add the white wine and balsamic vinegar and continue to cook, stirring frequently, until all of the moisture is absorbed and the mushrooms begin to brown, about 12-15 minutes.
While the mushrooms cook, slice the baguette in ½” thick rounds. Spread a layer of goat cheese on each piece of bread and lay them on a large baking sheet. When mushrooms are done and all moisture is absorbed, place a small mound on top of the goat cheese on each piece of bread.
Bake for 10-15 minutes until bread is toasty and goat cheese is lightly melted (may be slightly cracked looking). Remove from the oven and sprinkle with the red bell pepper and chopped parsley. Drizzle lightly with olive oil and the balsamic glaze. Serve hot or at room temperature.