What a great EQ event with Matt Preston! He shared lots of great information- and wine- with a gorgeous group of women! Thanks Matt!

Here are the recipes requested from the event- enjoy!

Wild Mushroom and Goat Cheese Toasts

2 ounces oyster mushrooms
4 ounces shiitake mushrooms
5 ounces portobello mushrooms
2 tablespoons olive oil
1 tablespoons unsalted butter
3 large garlic cloves, minced
1 shallot, minced
¼ cup merlot
¼ cup chicken stock
1 teaspoon dried thyme
½ teaspoon dried basil
1 French baguette, sliced (approximately 18 slices)
4 ounces goat cheese
Kosher salt
Red pepper flakes
1 lemon, zested
1 bunch chives, chopped

Garnish: Minced lemon zest and minced chives mixed together.

Coarsely chop mushrooms. In a large sauté pan over medium heat, heat olive oil and butter. Add the garlic and shallots and sauté for 1-2 minutes, stirring frequently. Raise the heat slightly and add the mushrooms. Sauté for 7-8 minutes. Add merlot, chicken stock, thyme and basil and cook until liquid is evaporated. Season to taste with red pepper flakes and salt.

Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly onto baguette slices. Broil for 3-4 minutes or until mushrooms just begin to brown on top. Remove from the oven and place on serving dish. Garnish with a sprinkling of lemon zest and chive mixture. Serves 6 – 8 as an appetizer.

Rosemary Roast Beef Crostini
This one’s from my book, Amy’s Table: Food for Family and Friends
Makes about 20 pieces

This is a favorite of our cooking school students at EQ at The Party Source. If you’re looking for an alternative to blue cheese, try a horseradish sauce.
Prep time: 30 minutes
Make ahead: The crostini can be made a day ahead; store in an airtight container. The beef can be mixed several hours in advance; refrigerate until ready to assemble. The topping can be made several days ahead; refrigerate until ready to serve.
Tip: Get a great quality rare roast beef thinly sliced at the deli. Cut the baguette on an angle for a larger, prettier crostini. When serving a cheese tray or dips, serve crostini in addition to crackers for a great looking display.

¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
2 teaspoons minced fresh rosemary leaves
1 pound thinly sliced rare roast beef, sliced into 1/3-inch wide strips

In a shallow dish combine the olive oil and seasonings. Add roast beef; toss to coat. Set aside while making crostini.

Crostini:
½ cup olive oil or olive oil spray
Salt and pepper to taste
1 baguette sliced into 1/3-inch slices

Preheat oven to 350°F. Brush or spray both sides of bread slices with olive oil. Season with salt and pepper. Bake 10-12 minutes, or until golden brown and crisp.

Topping and Garnish:

4-ounces cream cheese, softened
½ cup blue cheese dressing
¼ cup crumbled blue cheese plus more for garnish
Salt and pepper to taste
Chopped fresh Italian parsley

In the bowl of an electric mixer beat the cream cheese until smooth. Add dressing; beat until well blended. Stir in crumbled blue cheese by hand. Season with salt and pepper.

To Serve: Top each crostini with some of the meat. Top with a dollop of blue cheese mixture. Sprinkle with additional crumbled blue cheese and chopped Italian parsley; serve.