Mushroom Toast With Goat Yogurt

Ingredients

10oz Meyenberg Plain Goat Milk Yogurt
6oz Mushrooms sliced thinly
2 Stems of thyme leaves
2 Cloves of garlic, minced
¾ teaspoon salt
½ teaspoon pepper
½ cup olive oil
1 Fresh baguette or boule

Directions

Place the baguette slices on a sheet pan and drizzle olive oil over the slices. Broil on high heat for 2 to 3 minutes. Remove the slices once brown.

Set a skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan, and stir in mushrooms. Cook until softened.

Once mushrooms are cooked, add another Tablespoon of olive oil to the pan, along with the salt, pepper, leaves of thyme, and the minced garlic. Stir to combine, and cook for 2 to 3 minutes.

On each slice of baguette, spread goat yogurt, and top with the cooked mushrooms. Garnish with fresh pepper and more Thyme as desired.