Mushrooms and creamy, sharp goat cheese cooked in a balsamic reduction come together in these easy, elegant warm appetizers.

Source: Midwest Living
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Ingredients

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Directions

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  • Arrange baguette slices on a large baking sheet. Lightly brush 1 side of each slice with some of the olive oil. Bake in a 425 degree F oven for 5 minutes. Turn slices over and bake 2 to 4 minutes more or until lightly brown. Reduce oven temperature to 375 degrees F. Set bread slices aside.

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  • Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add the shallots. Cook for 3 minutes. Add the mushrooms and brown sugar. Cook and stir for 1 minute. Add the balsamic vinegar, thyme, salt and black pepper. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until most of the liquid is evaporated, stirring frequently.

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  • Spread some of the goat cheese on each crostini. Bake about 8 minutes or until cheese is warmed through. Remove from oven. Top each with some of the mushroom-shallot mixture. Drizzle any remaining cooking liquid over crostini. If you like, sprinkle each with parsley. Serve immediately. Makes 30 crostini.

Nutrition Facts

63 calories; total fat 3g; saturated fat 2g; cholesterol 5mg; sodium 94mg; carbohydrates 6g; fiberg; protein 2g; vitamin a 146IU; vitamin c 1mg; calcium 20mg; iron 1mg.

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