Mushroom, Rosemary & Goat Cheese Crostini | Goldminer Bakery
In a large nonstick skillet over medium heat, warm about 3 tablespoons of olive oil. Add the mushrooms and red onions and sauté, stirring occasionally, for 8–10
Ingredients
- 1 California Goldminer® Sourdough Flute bread , cut into ½-inch-thick slices
- ¼ cup extra-virgin olive oil, divided
- 1 (16 oz.) container baby portabella mushrooms, sliced
- ½ cup red onion, diced
- 2 garlic cloves, peeled and minced
- ½ tsp. salt
- 3 tbsp. balsamic vinegar, divided
- 2 tbsp. heavy cream
- 8 oz. Goat cheese, softened
- 1 tbsp. fresh rosemary
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