Mushroom and Crispy Sage Crostini + Manhattan
Serves 6

Celebrate the new year with this crowd pleasing crostini! Hearty, umami-packed mushrooms are slowly roasted in butter and marsala and topped with salty-crispy-sage leaves. Scooped atop toasted baguette slices and served with a classic Manhattan, we can't think of a better way to welcome 2025!

Mushroom Crostini Ingredients:
16 oz mushrooms (cremini, shiitake, oyster)
5 tablespoons butter, divided
1/2 cup marsala
1 shallot, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 teaspoon fresh thyme, chopped
15-20 sage leaves 
1/4 cup olive oil
Coarse salt 
1 baguette 
2 tablespoons unsalted butter, melted
3 cloves garlic, peeled
8 oz goat cheese
Lemon zest

Manhattan Ingredients:
2 oz. rye whiskey (or your whiskey of choice)
1 oz. sweet vermouth
1-2 dashes Angostura bitters
Garnish: brandied cherry (optional)

Directions:
1. Preheat the oven to 425°F.
2. Pat the mushrooms with a damp paper towel to remove any dirt and slice them into thin pieces.
3. In a large bowl, toss the mushrooms with 3 tablespoons melted butter, Marsala, minced shallot, salt, pepper, and fresh thyme. 
4. In a large baking dish, spread out the mushrooms and roast for 20-25 minutes until soft and fragrant, stirring occasionally.
5. Meanwhile, wash the sage leaves and pat them dry. In a small skillet over medium-high heat, heat the olive oil.
6. Working in two batches, fry the sage leaves in the olive oil until crisp, roughly 3-5 seconds. Remove the sage leaves with tongs or a slotted spoon and transfer to a paper towel lined plate. While the sage is still warm, sprinkle with the coarse salt. Repeat with the second batch of sage and set aside.
5. Using a sharp, serrated knife, slice the baguette on the bias. Brush with 2 tablespoons melted butter and bake at 425°F for about 10 minutes until golden brown, flipping half way through and watching closely to ensure the bread does not burn. Rub the toasted bread with the whole peeled garlic cloves and spread a bit of goat cheese on each slice. Top the cheese with a little fresh lemon zest.
6. Spoon the mushroom mixture over the cheese crostinis and top with crispy sage and additional salt and pepper to taste.
7. In a mixing glass filled with ice, add the rye whiskey, sweet vermouth, and the bitters and stir. Strain into a chilled coupe glass and garnish with the brandied cherry.