Merry Goat Round and Wild Mushroom Crostini

Every week at the Mountain Fresh Farmers Market in Oakland, we gaze longingly over at our neighbors from Backbone Farm, who grow some of the best shiitakes around. They also forage for morels, chanterelles, and the other wild mushrooms that grow in our area, one of the most fungally diverse regions in the country.

Even if you aren’t lucky enough to live high on the Allegheny Plateau, it’s likely that someone at your nearest farmer’s market knows where to get local, forest-foraged mushrooms. Pair them with a ripe Merry Goat Round, and you’ll have an instant crowd favorite at your next gathering.

Firefly Farms Seal


  • 1 crusty french baguette
  • 3 tbsp extra virgin olive oil, more for brushing
  • 2 shallots, sliced thinly
  • 12 ounces oyster mushrooms, chanterelles, or other wild mushroom, trimmed and coarsely chopped
  • 1 Merry Goat Round, cut into 1/4 inch slices, at room temperature
  • 1 bunch fresh chives, chopped for garnish
  • coarse sea salt and ground black pepper to taste


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Cut the baguette crosswise into sixteen 1⁄4 inch thick slices; place on a baking sheet. Brush the bread with olive oil and season with salt and pepper. Toast in the oven until golden brown, about 8 to 10 minutes. Set aside to cool.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallot and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and any juices have evaporated, about 7 to 10 minutes. Season mushroom mixture with salt and pepper.
  4. Place a wedge of cheese on top of each crostini and top with a tablespoon of mushroom mixture. Sprinkle with chives, and serve warm.
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