Herbed Goat Cheese Bruschetta

What you will need:

4 Thick slices of crusty Italian bread

1 Peeled garlic clove, cut in half

Flaky Sea Salt (optional)

2 Tsp. Fresh Thyme, chopped (garnish- optional)

VEGGIES & APPLE TOPPING

8 Oz. Button mushrooms, sliced

1/2 Leek, cleaned and cut in half and then white part into half-moons (about 1/2 cup)

1 Honey Crisp Apple, grated

1 Tbsp. Butter

1 Tbsp. Patricia and Paul’s Red Apple Balsamic Vinegar

 Kosher salt and Freshly Ground Black Pepper to taste

GOAT CHEESE SPREAD

4 Oz. Goat cheese

1 Tbsp. Patricia and Paul’s Wild Mushroom and Sage Olive oil

1 Garlic clove, finely minced

1/2 Tbsp. Flat leaf parsley, chopped

1/2 Tbsp. Fresh chives, chopped

1/2 Tbsp. Fresh sage, chopped

1/2 Lemon, juiced

Kosher Salt and freshly ground black pepper to taste

DIRECTIONS

1) Make your goat cheese spread. Add all ingredients to a food processor and mix until smooth and creamy. Taste and adjust seasoning if needed. Put to the side.

2) In a large skillet, add the butter and let melt. Add the leeks, mushrooms and grated apple and sauté for a couple of minutes until the vegetables are soft. Sprinkle with salt and pepper and mix in. Add the tablespoon of the Patricia and Paul’s Red Apple Balsamic Vinegar and let it get absorbed by the veggies and most is evaporated. (About 2 minutes)

3) Grill or toast your bread. Rub with the cut garlic clove.

4) Spread the goat cheese mixture on the toast then top with the vegetable and apple mixture. Sprinkle with flaky sea salt and the chopped thyme. Enjoy!

https://mycuratedtastes.com/herbed-goat-cheese-mushroom-and-apple-bruschetta/