Mushroom Bruschetta

Directions

1. In a large sauté, pan heat Sage &, Wild Mushroom Olive oil. Add mushroom tapenade, shallot and mushrooms. Sauté, until browned. Pour in sherry to deglaze the pan.
2. Slice baguette loaf 1/2 inches thick, lay on a sheet tray and drizzle with Fustini's Single varietal olive oil, salt and pepper. Place in a 400 degree oven for 8-11 minutes until lightly golden brown. Remove from oven and cool slightly.
3. In a medium bowl, combine chevre, heavy cream and powdered sugar. Whisk until combined, continue stirring and add 12 yr balsamic and salt &, pepper. To assemble, spread cheese mixture over crostini bread and top with mushroom mixture. Drizzle 18 yr balsamic overtop.