Caramelized Onion & Mushroom Crostini with Feta & Roasted Garlic Cheese Spread

My lovely neighbor Cheryl has a delicious recipe for a Feta Cheese and Roasted Garlic Spread (click here for link) that I love. I used her base recipe and twisted it a bit to make it my own. We were at our friends house on the Trask River (near Tillamook, Oregon) this weekend enjoying some down time. I wanted to make a tasty appetizer while my friend Currie made a delicious dinner of stuffed pork chops and roasted asparagus. I did half of them with feta cheese and half with goat cheese. We gobbled them up quickly... they were a huge hit with everyone.

• 1/2 cup of feta cheese (I used low fat)
• 1/2 cup of sour cream (I used non fat)
• 1/2 head of roasted garlic, chopped (click here for recipe)
• Salt and pepper to taste
• 1/2 lb mushrooms, white or cremini, sliced
• 1/2 sweet yellow onion, sliced thinly
• 1 tsp olive oil
• 1 tsp butter
• 1 baguette, sliced thinly

Preheat oven to 350 degrees. Combine feta cheese, sour cream, 1/2 head of roasted garlic, salt and pepper to taste and mix thoroughly. Place the baguette slices on a baking sheet and spray tops with cooking spray. Cook for 5-7 minutes or until golden brown. Remove from oven and set aside. In a large skillet, heat 1/2 tsp olive oil and 1/2 tsp butter over medium heat. Add onion and saute for 15-20 minutes until caramelized. Remove from pan and set aside. Re-heat the pan over medium high heat adding remaining 1/2 tsp olive oil and 1/2 tsp butter. Add mushrooms and saute until golden brown. Add the onions back into the pan with the mushrooms and heat through - season with salt. Spread the feta mixture evenly onto the crostini then top with a spoonful of mushrooms and onions. Eat & enjoy!

If you want to do the goat cheese spread too:

• 1/2 cup of goat cheese
• 1/2 cup of sour cream
• 1/2 head of roasted garlic, chopped
• Salt and pepper to taste

Click here for a printable version of this recipe