A Taste of Autumn

Trumpet Mushroom Duxelles Crostini

Makes approximately 36

2 tablespoons butter
8 ounces trumpet mushrooms, finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 teaspoons minced fresh thyme
¼ cup dry white wine
1 (5-ounce) package garlic and herbs cheese
Garlic Crostini (recipe follows)
2 cups baby arugula
⅓ cup balsamic glaze

1. In a large skillet, melt butter over medium heat. Add mushrooms, shallots, and garlic; cook, stirring occasionally, until mushrooms are browned and liquid is evaporated, about 8 minutes. Stir in thyme and wine; cook, stirring occasionally, until liquid is evaporated, about 10 minutes more. Set aside to let cool slightly.

2. Spread cheese over Garlic Crostini. Top with desired amount of mushroom mixture and arugula. Drizzle with glaze just before serving.

Note: Duxelles may be made up to 3 days ahead. Store, covered, in refrigerator. Serve warm or at room temperature.

Garlic Crostini

Makes approximately 36

1 (16-ounce) French baguette,