Chanterelle Toast With Apricot Chutney
Ingredients
4 ounces goat cheese
1 cup heavy cream
1 splash neutral oil, such as vegetable, canola, or safflower
1/2 pound chanterelle mushrooms, cleaned
1/2 shallot
1 pinch kosher salt and freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
2 thick slices sourdough bread, toasted or grilled
2 tablespoons apricot chutney (recipe below)
1 handful arugula
1 pinch Aleppo pepper, plus more to taste (optional)
1 splash neutral oil, such as vegetable, canola, or safflower
1/2 shallot, sliced
1/2 tablespoon minced ginger
1 tablespoon apple cider vinegar
1 pound (2 cups, packed) apricots, pitted and chopped
1/8 teaspoon kosher salt
2 tablespoons honey
1/8 teaspoon Aleppo pepper (or crushed red pepper flakes)
Ingredients

    For the Chanterelle Toast:

  1. In the bowl of a small food processor, blend the goat cheese and heavy cream together. Set aside.
  2. Heat a sauté pan over medium heat. Drizzle in a tablespoon of oil and add the sliced shallots. Cook for a few minutes until they just start to soften. Increase the heat to medium-high and add the chanterelles. Once you lay the mushrooms down, leave them down and let them release their liquid. Every few minutes, give them a stir until they are brown all the way around. The shallots should be caramelized. Towards the end of cooking, add butter and stir. Season with salt and pepper to taste.
  3. Build the mushroom toast by layering the whipped goat cheese on the bottom, followed by a spoonful of apricot chutney, some fresh arugula, and then half the chanterelles. Garnish with a sprinkle of Aleppo pepper.

    For the Apricot Chutney:

  1. Heat a small saucepan over medium heat. Add a drizzle of neutral oil and cook the shallot and minced ginger until soft.
  2. Deglaze with the apple cider vinegar and stir in the apricots, salt, honey, and chile flakes. Reduce the heat as needed and gently simmer until the chutney thickens to coat the back of a spoon. This process may only take 10 to 15 minutes.
  3. Remove from the heat and store in an airtight jar in the refrigerator once cool. This can be made several days in advance.
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