Balsamic Mushroom and Cranberry Crostini

This is an extremely easy appetizer. The sweetness of the balsamic vinegar is balanced by the sharpeness of the aged cheese, while the textures of the juicy mushrooms followed by the crunch of the crostini and the melted cheese is brilliant on the palette.

Balsamic Mushroom and Cranberry Crostini

1 1/2 cups mixed mushrooms sliced (cremini, portabello, white)

1/2 cup dried cranberries (cherry flavored)

balsamic vinegar

1 baguette, thinly sliced

olive oil

garlic clove

Cheese, shredded (an aged or sharp is nice)

Heat the oven to 400F. Place the thinkly sliced crostini on a coookie sheet and brush lightly with olive oil. Bake for 10 minutes until lighly golden brown. Once the crostini is done, take out of the oven and rub a clove of garlic on each crostini.

Meanwhile heat a skillet over med high heat. Add a couple tablespoons of butter. Once semi melted add the mushrooms and sautee for 2-3 min. Add some balsamic vinegar (start with a bit and add as desired for flavor) and sautee for 3 more mins. Add the craisins (dried cranberries, cherry flavored) and sautee until mushrooms are a nice consistency/cooked throughout.

Place mushroom mixture on top of crostini and sprinkle any type of cheese over mushrooms. Place in oven for 5 min until cheese is melted.

Serve immediately.