Wild Sonoma Mushrooms and Dried Cranberry Crostini with Bellwether Farms Crescenza
Pair with La Crema Pinot Noir

The black cherry fruit and velvet tannins found in our Pinot Noir are complemented by the earthy mushrooms and dried cherry flavors. Whole wheat crostini add a bit of crunchy texture while the Crescenza cheese adds rich creamy character.

Makes about 8 crostini

Ingredients:
2 Tb clarified butter
1/4 lb assorted wild mushrooms, cleaned and torn into bite sized pieces
2 Tb whole butter
3 sprigs fresh thyme, stems removed and minced
2 each shallots, minced
4 oz dried cranberries, soaked in 2 cups of warm water
1 each Whole wheat baguette
1/4 cup extra virgin olive oil
2 oz Bellwether Farms Crescenza
To taste kosher salt

Crostini Preparation:

1. Cut baguettes into thin slices about 1/8 inch thick
2. Lay slices on a baking pan and drizzle with olive oil and season with salt. Bake at 325° F for 5 minutes or until crostini are browned and dry. Remove from oven and let cool.

1. Preheat large non-stick pan on medium heat. Add two tablespoons of clarified butter. When butter begins to smoke, add mushrooms. Sauté for 3 minutes.
2. Season mushrooms with salt and add whole butter. When butter begins to brown add thyme and shallots. When shallots are brown add cranberries and 1 ounce of soaking liquid. Cook for 1 minute, remove from heat and cool.

1. To serve spread a thin layer of Bellwether Farms Crescenza on the crostini and top with 1 tablespoon of mushroom/cranberry mixture.