This is one of my favorite appetizers. I was introduced to something similar at a restaurant in Red Bank years ago and it was so yummy I had to come up with a home version. It’s easy, affordable and great every time.
1 whole wheat baguette
1 package of sliced button mushrooms (you can go fancier and use a variety of mushrooms, which I’ve done in the past, but the button are quite yummy in this and a lot cheaper.)
1 stick butter
2 Tbs. extra virgin olive oil
1 Medium yellow onion, sliced thin
5 oz. Spreadable Goat Cheese ( I use Chavrie’s Goat Cheese with Basil and Roasted Garlic)
Heat approximately 4 tablespoons of the butter and 1 Tbs. olive oil in a large non-stick skillet. Saute onions on med-low until caramelized. (Tto do this right, the temp needs to be low, you are not trying to fry the onions, and it takes about 1/2 hour but the payoff is so worth it. You’ll know when they’re done because they will have a caramel color. Caramelized onions are my favorite thing in the whole world. I add them to salads, on top of steaks, burgers, you name it.)
Remove onions. Add another 4 Tablespoons of butter and saute mushrooms until tender and lightly browned. Meanwhile thinly slice the baguette on an angle. Brush with remaining Tablespoon of oil and broil until lightly browned.
To assemble. Spread goat cheese on toast, spoon mushroom on top of cheese and finish with a light layer of carmelized onions. So delicious and fancy enough for a nice dinner party. I wouldn’t want to make this for a really big party, its a little too much work. But, for 6 to 8 people, a very nice, elegant appetizer.