The mushroom and tomato sauce upgrade the crostini from a nibble to an elegant first course. This sauce tastes good with pasta, too.
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4 1/2-inch thick slices focaccia
1 tablespoon olive oil
1 clove garlic, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic, chopped
Salt and freshly ground pepper
8 ounces (500 grams) cremini mushrooms
1 cup cherry tomatoes
Goat cheese mixture
1 cup packed dandelion leaves, chopped
1/4 cup olive oil
1/2 cup goat cheese
1 teaspoon fresh thyme, chopped
2 cups dandelion leaves, thinly sliced
1 tablespoon extra virgin olive oil
Preheat oven to 350 F.
Cut focaccia slices on the diagonal to make long triangles. Brush lightly with olive oil, place on a baking sheet and bake for 15 minutes, turning once, or until golden. Rub toasts with cut side of garlic clove. Reserve.
Reduce oven to 300 F.
Combine oil, vinegar, mustard and garlic and season with salt and pepper.
Trim ends of mushrooms and place in a bowl with cherry tomatoes. Add mustard mixture and toss together. Scrape vegetables into a baking pan to hold them in a single layer and roast for about 45 minutes or until tender. Cool. Quarter mushrooms and coarsely chop tomatoes.
Combine dandelion leaves and olive oil in a food processor. Add goat cheese and pulse until goat cheese is absorbed. Season with salt and pepper to taste.
Spread toasts with goat cheese mixture. Top with mushrooms tomato mixture and sprinkle with thyme.
Toss sliced dandelion leaves with olive oil and pile on top of mushroom mixture or sprinkle around crostini. Place crostini on serving plates and sprinkle with a little Maldon salt. Serves 4