I am happy to share a simple, but hearty appetizer that can work for almost any dietary restriction, with proper substitutions (noted below). These crostini’s are a crowd pleaser!

• 1 French Baguette (for Gluten Free option, try Against the Grain baguette)
• 2 Tbs melted butter (for lactose free, try Earth Balance buttery sticks)
• 1 Tbs olive oil plus an additional 1 Tbs butter
• 3 cups mixed, chopped mushrooms (I like to use 1 cup white button, 1 cup baby bella and 1 cup shitake).
• 2 gloves chopped garlic
• 2 tsp lemon juice
• 1 Tbs dry white wine
• 1 Tbs fresh thyme
• salt and pepper to taste
• 10 oz. goat cheese

Slice baguette into 1/2 in slices. Place under broiler for approximately 2 minutes with the rack on the 2nd tier, so it’s not so close to the coils. This will minimize the risk of burning but will toast the tops nicely. Once out, brush each slice with the melted butter. At this point, preheat oven to 350 degrees, while you prepare your mushroom mixture.

In a non-stick saute pan, heat the oil and the additional tbs of butter. Add in the garlic and the chopped mushrooms. Saute for approximately 4 minutes until it starts to soften on medium. Add in lemon juice, white wine. Stir and reduce. Add in the salt, pepper and thyme. Saute for an additional 5 minutes on medium/medium low. Set aside. Remove any excess liquid. Set aside.

Spread goat cheese across each baguette slice, and then top with a healthy spoonful of the mushroom mixture. Placing each slice on a cookie sheet. Bake at 350 degrees for 12 minutes. Serve immediately and enjoy!