Chef Dawn Hedges Appetizer

Gouda Crostini with Mushroom Wine Cream Sauce


1 loaf of French bread
2 tablespoons olive oil
Gouda cheese
1 diced onion
3 minced cloves of garlic
3 cups thinly sliced mushrooms
1 tablespoon chicken base
1 cup Chardonnay
2 cups heavy cream


  1. Slice 16 one-inch pieces from a loaf of French bread. 
  2. Brush each slice with olive oil and bake at 350 degrees for 5-6 minutes until the edges are browned.
  3. Slice 16 thin pieces of Gouda cheese and place on top of the toast points.
  4. In a sauté pan, place 2 tablespoons olive oil, 1 diced onion and 3 minced cloves of garlic. 
  5. Heat until the onions begin to become translucent. 
  6. Add 3 cups of thinly sliced mushrooms to the sauté pan and cook until the mushrooms begin to get soft. 
  7. Add 1 tablespoon of chicken base and 1 cup of Chardonnay. 
  8. Simmer for about 5 minutes. 
  9. Lastly, add 2 cups of heavy cream to the pan and bring to a boil. 
  10. Reduce the heat back to a simmer for about ten minutes to allow the sauce to thicken. 
  11. Spoon the mushroom cream sauce over the Gouda toast points and serve.