Mushroom and Goat Cheese Pizzantini
3/4 lb wild mushrooms (such as oyster, shiitake, or a mix), cut into 1 1/2 inch pieces
5 Tbsp. extra virgin olive oil, plus more for the pan
8oz goat cheese, crumbled
1 Tbsp. fresh thyme leaves
2 Tbsp. fresh lemon juice
1 Fresno chili, thinly sliced
Chopped fresh parsley for serving (if desired)
Sea salt and freshly cracked pepper to taste
- Heat your oven to 450F with the oven rack in the lowest possible position. While your oven is heating, toss the mushrooms with 2 Tbsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a large baking sheet, and spread in an even layer. Roast until tender, about 12-15 minutes. At approx. 6-7 minutes, stir to ensure the mushrooms are roasted evenly.
- Brush your favorite full-size Croccantini with 1 Tbsp. of the remaining olive oil, and scatter roasted mushrooms, cheese, and thyme evenly over the crackers. Bake until Croccantini begins to turn a golden brown, about 2-5 minutes.
- Meanwhile, whisk together lemon juice, chili, and the remaining 2 Tbsp. olive oil in a small bowl. Drizzle bowl over pizzantini, top with parsley (if desired), and serve.