Malin’s Mushrooms with Shallots in a Balsamic Reduction give a sweet-tart contrast to the creamy, sharp goat cheese in these easy, elegant warm appetizers.

4 large shallots, coarsely chopped
2 tablespoons butter
10 crimini mushrooms, coarsely chopped
1 tablespoon brown sugar
1 tablespoon dried thyme
3 tablespoons balsamic vinegar
salt and pepper
1 bag store-bought (or 1 loaf’s worth of homemade) crostini
8 oz goat cheese
4 sprigs fresh parsley, finely chopped

Preheat oven to 375 degrees. Spread about a tablespoon of goat cheese on each crostini. Place them on a cookie sheet and bake while you make the reduction.

Sauté the shallots in the butter for three minutes. Add the mushrooms and brown sugar, stirring for one minute.

Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes, stirring constantly.

Remove crostini from oven. Top each with about a teaspoon of mushroom-shallot mixture, drizzling any extra sauce over them. Garnish with chopped parsley and serve.