12 slices French-style baguette bread
3 tablespoon extra-virgin olive oil, divided
10 oz. assorted wild and cultivated mushrooms
3 sprigs fresh thyme, leaves removed from stems
12 sprigs fresh thyme for garnish
1 clove garlic, finely minced
½ cup Metz Road Pinot Noir
2 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons Chèvre
1 tablespoon ricotta cheese
1 teaspoon finely chopped chives
1 tablespoon red pepper flakes
Preheat oven to 350°. Place baguette slices on baking sheet and brush with 2 tablespoons olive oil. Bake for 8 – 9 minutes or until bread is crisp and lightly browned.
Heat 2 teaspoons olive oil in skillet over medium-high heat. Add mushrooms and sauté for 1 minute then add garlic and thyme, sauté for 1 minute then add wine and balsamic vinegar, lower heat to medium-low and cook until liquid is almost entirely reduced, about 6 minutes. Remove from heat and set aside.
In a small bowl place 1 teaspoon olive oil, Chèvre, ricotta and 1 teaspoon chopped chives; stir until well combined.
Spread thin layer of cheese on each crostini, top with mushrooms then garnish with red pepper flakes and sprig of thyme. Serve immediately with Metz Road Pinot Noir.