Here's a delicious and easy-to-make appetizer or light meal that combines the earthy flavours of sautéed mushrooms with the tangy and creamy taste of goat cheese, all served on top of crispy, golden-brown toast.

4 tablespoons Thyme Olive Oil
1 pound crimini mushroom, thinly sliced

2 shallots, finely minced
2 tablespoons Sherry Reserva Red Wine Vinegar
4 tablespoons chives, finely chopped, plus some for garnish
1 clove of garlic, grated
1 French baguette
1½ cup goat cheese, at room temperature

Ground black pepper & Saltwest Fleur de Sel to finish

Preheat the oven to 400°F. Heat the olive oil in a medium sized skillet. Stir in the mushrooms & shallots and cook. Once the mushrooms are golden brown, stir in the chives & sherry vinegar. Season with salt and pepper, continue to cook for 2 minutes. Cut the baguette into toast size pieces. Arrange the baguette pieces on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Bake until golden on the edges for about 6 minutes. Remove the toasts from the oven and rub them with the garlic pressing down so it is grated onto the baguette. Smear each baguette with about one tablespoon of goat cheese. Spoon the mushrooms mixture on top of the toasts, and sprinkle with chopped chives and a couple of grinds of fresh black pepper.