Mushroom Crostini with Comte Cheese and Toasted Walnuts
Paired with 2006 Humanitas Gap's Crown Pinot Noir
Serves 4-6

Ingredients
8 oz. brown mushrooms
1-2 tbsp butter
1 tsp fresh thyme
2 oz comte' cheese - grated
1 tbsp extra virgin olive oil
6- 8 slices baguette
1/2 cup walnuts - toasted and roughly chopped
Salt

Method
Slice stalk off, flush with cap. Cut mushrooms into quarters. Saute the mushrooms in a bit of butter and olive oil. Add salt to taste. Add thyme and cook until mushroom are done.

To Serve: Slice baguette diagonaly to make crostini. Rub each piece with olive oil and garlic clove. Grill on BBQ. Put 2 spoonfuls of mushroom mixture on each crostini, sprinkle with shredded comte. Bake in a 350 degree oven until cheese melts. Sprinkle top of warm crostini with toasted walnuts.

Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party, no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it