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For crostini, preheat the oven to 350°F. Brush baguette slices lightly with butter. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For ragoût, heat oil in a skillet over medium heat. Add shallot and garlic and cook until translucent, 1 to 2 minutes. Do not let garlic brown. Add mushrooms and 2 teaspoons thyme. Season with salt and pepper. Cook over medium-high heat without excessive stirring so mushrooms will brown.
Once mushrooms are browned and tender, about 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine cornstarch and sherry wine, stirring to dissolve, and add to the pan. Cook until reduced or until there is very little liquid remaining in the pan.
Remove from heat and stir in crème fraîche. Place a tablespoon of ragoût on each crostini and spread to cover the entire toast. Garnish with remaining 2 teaspoons thyme and serve warm.