1 ½tablespoonsfresh rosemarystems removed and leaves finely chopped
¼cupbrandy or peach juice
salt and pepper to taste
4ouncesgoat cheeseroom temperature
2teaspoonsfresh thyme leavesstems removed
2teaspoonsfresh rosemarystems removed and leaves finely chopped
2small 6” Ciabatta loafscut in half lengthwise, then cut into 2-3” sections
In a small skillet over medium heat, melt 1 tablespoon butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 tablespoons butter. If desired, season to taste with salt and pepper.
In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
Butter bread slices with remaining 2 tablespoons butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.