Roasted mushroom crostini make a fabulous pair with Florette, a brie-like French goat cheese, finished with a drizzle of truffle honey.
Salt and pepper
The best part of this recipe is obviously the taste, but ease of preparation comes in at a very close second. Both the mushrooms and the crostini can be made a day in advance. Just keep the mushrooms refrigerated and the toasts in a zip-top bag at room temperature.
You can even assemble the toasts a few hours ahead of time, then pop them in a low oven (250-300 degrees F) for about 5 minutes to take the chill off the mushrooms, perk up the toast, and let the Florette get warm and gooey. Drizzle the honey right before serving, and you’re good to go.