Crostini with mushrooms and soft goat cheese

Ingredients for 10 servings:

• 10 slice(s) baguette(s), lightly toasted
• some white wine
• 1 roll(s) of soft goat cheese, approx. 200 g
• 150 g mushrooms, brown
• 1 shallot(s), peeled and finely diced
• 1 garlic clove(s), peeled and very finely diced
• 1 tsp rosemary needles, finely chopped
• ½ lemon(s) (organic), zest and juice
• some olive oil
• salt and pepper
• Lemon zest
• rosemary needles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Preheat the oven to 250 degrees Celsius (top/bottom heat). Clean and finely chop the mushrooms. Heat the oil in a pan and sauté the shallots and garlic until translucent. Add the mushrooms, rosemary, and lemon zest and sauté. Season with a little lemon juice, salt, and pepper. Place the baguette on a baking sheet. Drizzle each slice with a few drops of white wine—not too much so the bread doesn’t get soggy. Cut ten slices of soft goat cheese, place them on the bread, and arrange the mushrooms on top. Place the baking sheet on the second-highest rack in the oven and turn on the broiler. Leave the crostini in the oven just long enough for the cheese to warm. Garnish with a few rosemary sprigs and lemon zest and serve immediately.