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Using ingredients commonly grown and used in authentic cooking in the Loire Valley of France, this French inspired appetizer could be a meal all by itself. Full of an abundance of flavor complexities the look of the loaf served halved and piled high is super impressive. Just have a bread knife available next to the appetizer for your guests to cut individual slices of heaven for themselves off the loaf, and to enjoy a little French flavor experience!


MARINATED GOAT CHEESE AND WILD MUSHROOM FRENCH LOAF APPETIZER

By Jill’s Gourmet Dreams September 2021

Ingredients:

  • 1 French Bread Loaf, whole, cut in half, lengthwise

  • 1 cup olive oil, (plus additional as needed)

  • 2 cups assorted Wild Mushrooms

  • 1 cup Yellow Onion, halved, sliced thin

  • Basil Pesto Sauce (homemade or store bought), 4 oz for half loaf

  • Goat Cheese, 4 oz for half loaf, 8 oz for two halves being used

  • Fresh Herbs Sprigs: Thyme, Rosemary, or any you love from your garden, approx. 6 sprigs (whole)

  • 2-4 Fresh Radishes, sliced thin

  • Salt and Black Pepper to taste

 


LET’S START COOKING:

  1. Take goat cheese and place in freezer for 10 minutes to harden before cutting with a clean sharp knife or cheese wire/floss into discs.

  2. Place approx. 1 cup olive oil for 4 oz goat cheese into a glass container, add 1 tsp salt and black pepper as desired into olive oil. Add whole herbs into oil and stir gently.

  3. Remove goat cheese from freezer, and slice into discs carefully, then place directly into herb oil and allow to marinate 1 hour at room temp.

  4. Preheat oven to 375F.

  5. Cut French loaf in half. Brush with olive oil, sprinkle with salt, and place on baking sheet to toast in oven until crispy and lightly golden. Set aside.

  6. In a large sauté pan cook all mushrooms and onions in 2 tbsp olive oil (can add more oil as needed) on medium heat. Once soft and lightly cooked, remove mushroom/onion mixture from heat. Once off heat sprinkle with salt and pepper to taste, & stir.

  7. Take room temp basil pesto sauce and spread across toasted half of baguette. Top with mushroom and onion sautéed veggie mixture. Top with crumbled marinated goat cheese. Top with fresh herbs. Add radish slices. Lightly season with salt to taste on top. Serve warm or at room temp. Enjoy!!


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