Chanterelle and Shitake Mushroom Crostini

With New Years Eve right around the corner, thought it would be great to share a wonderful appetizer with all of you. As many of you know, I have a certain love affair with appetizers. Since I enjoy so many flavors, appetizers are a wonderful way to not over-indulge, by having an array of different flavors along with abundance, especially if you are entertaining with appetizers.

Speaking of entertaining, that is exactly what I am doing tomorrow for New Years Eve. I am hosting a small cocktail party for eight. I think it will be the perfect number of guests – enough to be festive along with the ability to really mingle, eat and enjoy each others company.

I did not want to over do the whole New Years Eve thing, but rather keep it a bit understated with a subtle casual elegance. Guests are encouraged to come dressed comfortable with a bit of stylishness. My goal is for everyone to feel as comfortable as possible in our house and enjoy themselves along with having great conversation and food. It will be a great way to ring in the New Year.

Early this morning before the crowds swooped up all the good New Years Eve goodies, I ran into Party City. I found great top hats for the guys and tiaras for the gals, along with poppers and horns to ring in 2012!

Just in case you might be curious, here is my menu for tomorrow night:

• Brown Butter Nuts with Rosemary and Thyme
• Truffle and Parmesan Popcorn
• Gourgeres
• Prosciutto Wrapped Prawns with Chimichurri
• Deviled Eggs with Crab and Srirachi Aioli
• Crab Cocktails
• Burrata with Wild Mushroom Pate and Crostini
• Mini Baked Potatoes with Sour Cream, Chives and Bacon

I am featuring the Chanterelle and Shitake Mushroom Crostini which was an appetizer I made a few weeks ago for a small get together. Thought it would be great to share with all of you and perhaps it might make it onto your New Years Eve appetizer menu.

May all of you have a festive, safe and wonderful New Years! All the best to you in 2012! Cheers!!

Chanterelle and Shitake Mushroom Crostini

4 T. Butter
2 T. Olive Oil
2 Shallots, minced
2 C. Chanterelle Mushrooms, small dice
2 C. Shitake Mushrooms, small dice
1 T. Fresh Thyme leaves, slightly minced
Salt and Pepper, to taste
1 C. Gruyere Cheese, grated
24 Crostini (baguette sliced ½ inch thick and toasted lightly both sides)

In a large skillet, melt the butter with the olive oil. Add the shallots and sauté for about 3 to 4 minutes on medium. Add the mushrooms and turn the heat to high. Cook for about 4 to 5 minutes and stir frequently until they are golden brown. Remove from the heat and season with salt and pepper until desired taste is achieved. Add the fresh thyme and stir. Set aside.

Prepare the Crostini by adding about a tablespoon of the mushroom mixture onto each one. Place onto a cookie sheet and top with about a small pinch of the grated gruyere cheese. Place under the broiler until the cheese is bubbly. Remove and place onto your favorite platter and serve. Enjoy!!