Mushroom goat cheese toasts are elegant appetizers; if you are inclined, you can also serve them as a first course.
The mushrooms work magically with goat cheese and chives.
I selected my favorite savory shiitake and chanterelle mushrooms for this French appetizer, which I sauteed to a perfect golden color.
Gently mixed with fresh chives, goat cheese absorbs the flavor and brings this dish to a new level.
A hint of garlic on a freshly toasted baguette.
The combination of goat cheese and mushrooms is pretty divine, and to add to simplicity, these toasts are super easy to make and are full of flavor.
Add a glass of bubbly, and you have the best Holiday appetizer.
When preparing this mushroom goat cheese toast for dinner, you can slice the bread a bit larger than you would for the appetizer, as it will rest on your dish, and cut it with a knife.
However, when you serve it as an appetizer, do not pile up too many mushrooms to fill it over the top. You do not want you and your guests to worry about spilling and losing the mushrooms when eating them.
You will see from reading this recipe that you need very few ingredients.
In this Article
- What are chives?
- Here are a few helpful tips for the ingredients needed
- And Sweet Sherry
- Last but not least, the French baguette:
- Equipment you will need
- Cooking tips and step-by-step to make this fabulous Mushrooms and Goat Cheese Toasts recipe.
- Let’s start cooking.
- Can you make this ahead of time?
- Storage instructions
- If you enjoyed this recipe for Mushroom and Goat Cheese Toasts, look at some of my other recipes:
- Mushroom and Goat Cheese Toasts
I used shiitake and chanterelles in this recipe. However, choose any one mushroom of your liking. Blending will enhance the savory taste of the toasts.
Do clean them, and remove the bottom part of the stem that was close to the soil.
When slicing the mushrooms, keep them all the same size if possible.
After finishing sauteeing the mushrooms, season them with salt, not before, as they will render all the moisture and never become golden.
What are chives?
One of my favorite herbs in French cooking.
Delicate with a hint of raw onion, closer to the leek in flavor, chives bring an extra sharpness to any dish they garnish. Part of the onion family but does not have an edible bulb.
The long strand of the chives is the edible part. When purchasing the chives, ensure all the long strands are green and with no bruising.
Chives are neither green onion nor scallion.
When purchasing them, look for fresh, firm stems and no wilting has started at the tip.
I like to roll mine in a paper towel, place it in a plastic bag and refrigerate it for a couple of days.
They grow wonderfully on a window sill, just in case you love them as much as I do and want to grow some. They give you fresh stems all year round.
Here are a few helpful tips for the ingredients needed
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.
Goat cheese: make sure you buy one that is soft and spreadable. Purchase one that does not have added herbs or flavors. I do prefer purchasing the log type of goat cheese. Let it stand at room temperature before mixing in the chives. Much more manageable for you to blend them better together.
Mushrooms: Use as many different kinds of mushrooms as you have available. The greater the combinations of mushrooms, the more you will enjoy the fantastic texture and earthy flavor.
Shallots: The perfect pairing to mushrooms. Close in flavor to the onion, garlic, and chives, adding an extra layer of flavor to this dish. Select shallots that are small and tight with the skin perfectly attached.
Thyme: Fresh thyme is always best.
Chives: long strands that need a quick washing and drying, and you can slice them thin with a knife or, better yet, herb scissors. The chives add a light sharpness to the goat cheese.
Garlic: Large, remove the skin and ensure no green germination stem is in the middle of it. If yes, remove it, as it is bitter. The fresher, the better, as it will release most of the oils when rubbed against the bred.
Fleur de sel – Sea salt: hand harvested from seawater, they are the perfect finishing salt that enhances the taste of all your food. Even used in desserts. A little bit goes a long way.
Unsalted butter: Best for all cooking purposes. Always use unsalted unless specified in the recipe.
And Sweet Sherry
A light sweet liquor that enhances all the flavors when paired with your cooking. The perfect compliment companion to mushrooms as it elevated the earthy flavor. You can use cream of sherry if you have that on hand.
Last but not least, the French baguette:
This makes this appetizer perfect. I would not recommend using sourdough. A fresh baguette is the best.
Being French, we do have a serious relationship with our baguette.
I miss more than anything the calling fragrance of bread baking. It is a different experience biting into a still-warm baguette.
I have found a good one here at my local grocery store, they bake in-house, and early in the morning, they are putting them out still warm.
Not Paris, but close enough.
Equipment you will need
I only recommend what I use and love. To achieve this recipe, I used the following:
Cooking tips and step-by-step to make this fabulous Mushrooms and Goat Cheese Toasts recipe.
Have all the ingredients at room temperature before starting.
- Start by mixing the freshly cut chives with the goat cheese. Having the goat cheese at room temperature will help a lot. Set them aside until you are ready to use them.
- Clean and slice the mushrooms. Try slicing them all the same if at all possible.
- Slice and chop the shallots finely.
Let’s start cooking.
- Now you are ready to sautee the mushrooms and the shallots in a large skillet.
- Adding the sherry, I recommend lowering the heat and slowly adding the sherry in the middle of the skillet. Once mixed with the mushrooms, you can raise the heat to medium and let it all evaporate.
- Once the mushrooms are done, season them with salt and pepper.
- Meanwhile, prepare the bread by slicing it and drizzling olive oil and sea salt.
- When the toasts are out of the oven, rub the garlic over to release all the natural oils while the bread is still hot.
- Spread the goat cheese immediately over the warm garlic toasts as soon as they are out of the oven. You want the cheese to melt to create a warm bed for the mushrooms.
- Add the mushrooms and sprinkle generously with the chives.
Be advised not to let the bread over toast. It will make it hard and not as easy to bite into; therefore, enjoy it. Use the picture below as a guide on how much toasting you want your bread to be.
Can you make this ahead of time?
Yes, you can prepare the mushrooms up to a couple of hours in advance. Keep them covered in an air-tight glass container at room temperature. Reheat over medium-low heat before serving.
You can store the goat cheese with the chives overnight, and I do not recommend it longer as the chives will continue to penetrate the goat cheese giving it a robust flavor.
The same goes for the mushrooms. Air-tight glass container overnight. Bring back to room temperature and warm up over a medium-high stove for a few minutes. Add a dab
Sweet sherry can be substituted with sweet vermouth. Also, cream of sherry will work here.
Dry thyme can be used instead of fresh thyme.
Vegan cheese for the goat cheese.
If you enjoyed this recipe for Mushroom and Goat Cheese Toasts, look at some of my other recipes:
Equipment and ingredients needed to prepare this delicious recipe:
Mushroom and Goat Cheese Toasts
- 4 tablesppons unsalted butter
- 1 pound mushrooms, a combination of shiitake and chanterelle, cleaned, tip end removed, and sliced
- 2 shallots, thinly sliced and chopped
- 1 tablespoon thyme, leaves chopped
- 3 tablespoons sweet sherry
- 4 tablespoons chives, finely chopped, plus some for garnish
- 1 French baguette
- olive oil
- Sea Salt Fleur de Sel,
- 1 garlic clove
- 1½ cup goat cheese, at room temperature
- black ground pepper
- In a small bowl, mix the goat cheese and the 4 tablespoons of fresh chives and set aside.
- Preheat the oven to 400F.
- In a large skillet melt the butter over medium heat. Stir in the mushrooms with the shallots and cook, stirring only occasionally. Once the mushrooms are golden brown, about 10 minutes, stir in the thyme, and continue cooking until well browned, another 5 to 10 minutes. Season with salt and pepper.
- Stir in the sherry into the mushrooms and cook, stirring until all the sherry is evaporated, around 1 minute.
- Cut the baguette in half. Halve each half baguette lengthwise as you were to make a sandwich. Cut crosswise into fourth to make 16 equal pieces.
- Arrange the cut-side-up baguette pieces on a cookie sheet covered with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Bake until golden on the edges for about 6 minutes.
- Remove the toasts from the oven and immediately rub them with the garlic pressing down so the oils from the garlic are released on the baguette.
- Smear each baguette with about one tablespoon of goat chives cheese.
- Warm the mushrooms back on high heat for about a couple of minutes. Spoon the mushrooms mixture on top of the chive goat cheese toasts, and sprinkle with chopped chives and a couple of grinds of fresh black pepper.
- Serve immediately.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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