Mushroom, Pine Nut and Goat Cheese Crostini

Mushroom Crostini

Ingredients:

• 1 baguette
• Mixture of mushrooms (porcini, baby bella, hen of the woods, shitake— whatever you can find at your local market)
• 4 green onions
• Sage
• 1/2 cup pine nuts
• 1/2 lb goat cheese
• 2 cloves garlic
• Olive oil

Slice the baguette into 1/2 inch slices, brush with olive oil and toast in the oven, set aside.  Chop the mushrooms and onions and mix with the minced garlic, chopped sage, pine nuts, salt and pepper.   Cook in a frying pan, draining off any extra water that is cooked out of the mushrooms.  This mixture can be done early in the day or the night before and warmed in the microwave when you are ready to serve.   Smear the crostini with goat cheese and warm in the oven.  I warm them under the broiler, but you have to be extra careful not to let them burn. Then, top the crostini with the mushroom mixture and sprinkle with chopped green onion or sage to serve.