This delicious mushroom tartine is a great party pleaser! Enjoy with a glass of your favorite Ferrari-Carano Pinot Noir.
Ingredients
FOR THE TARTINE
- 1 Each Multi Grain Sourdough Baguette, sliced ¼” thick
- 20 Tablespoons Chevre Mousse
- 20 leaves Baby Arugula
- 1 ½ Pounds Mushrooms, (cremini, clam shell, etc.), sliced or ¼” dice
- 1 Cup Journeyman Brown Sugar Bacon, 1/8” dice
- ½ Cup Shallot, fine chopped
- 1 Teaspoon Garlic, fine chopped
- 1 Cup Pinot Noir
- ½ Cup Heavy Cream
- 1 Tablespoon Fresh Thyme, fine chopped
- As needed Kosher Salt & Black Pepper
- As needed Extra Virgin Olive oil
FOR THE CHEVRE MOUSSE
- 8oz Laura Chenel Goat Cheese / Chevre
- 4oz Heavy Cream
- 3 each Garlic Clove, crushed
- 3 each Thyme Sprig
- 1 each Bay Leaf
- 1tsp Black Peppercorn, toasted and cracked
Directions
FOR THE TARTINE
Pre heat a grill. Brush the sliced baguette with olive oil and season with salt and pepper. Grill the bread on one side and reserve.
In a large sauté pan render the bacon. When the bacon is almost crispy remove from the pan, leaving the bacon fat. Add the shallots and sauté for 2 minutes, add the mushrooms and sauté for 3 minutes, add the garlic and cook until all the liquid from the mushrooms is reduced completely down. Deglaze with the pinot noir, reduce until by ¾. Add the bacon back to the mixture. Add the cream and reduce by ½. Add the fresh thyme. Adjust seasoning with salt and pepper.
Assemble the tartine: Spread 1 tablespoon of chevre mousse over the crostini. Place 1 arugula leaf over the mousse. Spoon a generous amount of the mushroom bacon mixture on the grilled bread.
FOR THE CHEVRE MOUSSE
Combine the cream, bay leaf, thyme, and peppercorn. Bring the mixture to a simmer stirring occasionally. Make sure that the cream does not over boil. Remove from the heat, cover, and steep for 20 minutes
Meanwhile soften the goat cheese in a double boiler over low heat. Strain the cream mixture into the warm goat cheese and stir to combine. Stir to combine and refrigerate for at least 3 hours or overnight.