To begin, start to make your spread. Bring out your goat cheese to room temperature (this
helps make it creamy, and helps blend a little bit better). In a food processor or
blender, add in your goat cheese, yogurt, garlic cloves, lemon zest, lemon juice,
olive oil and salt and pepper. Pulse and blend until a creamy dip forms.
*If it’s too thick, adjust as needed with more olive oil and lemon juice.
Next, make your mushrooms. In a cast iron, or skillet, drizzle olive oil and melt butter
until glistening. Add in your assorted sliced mushrooms. Let them sweat out for
5-6 minutes until reduced in size.
Season with salt and pepper and add in your minced garlic as well as sage. Cook until
fragrant and sautéed.
Add in white wine and let reduce on medium high heat, about 15-20 minutes. Once
reduced, let your mushrooms continue to brown and crisp a tad until your desired
crisp, on a lower heat. I like mine to have some form of char and crisp, but also
still have their regular texture and form.
At this time, you can start to assemble your toasts. Preheat you oven to 400 degrees.
Slice your baguette on a bias (or your desired slice), and place on a baking tray with
parchment. Season with a drizzle of olive oil, salt and pepper and toast/bake for
about 10-15 minutes. Set aside when done.
*Tip: when your toasts are out of the oven, you can also take a garlic clove and rub it on
the warm toast. This will add a lot of garlicky flavor to your toasts, if you’re into
Now back to the mushrooms. When they are ready, turn off the heat, add in your lemon
zest, lemon juice and toss.
Begin to assemble your toasts. Spread on your whipped goat cheese on the toast, top with your mushrooms and finish with chopped parsley, a little drizzle of olive oil and