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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.
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.
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.
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