Wild Mushroom and Goat Cheese Crostini

Slice the French baguette diagonally into ½-inch thick pieces and arrange them on a baking sheet in a single layer.

Toast the baguette slices in a preheated 375°F oven for 8-10 minutes until golden and crispy, turning halfway through if needed.

While the bread toasts, clean the hedgehog mushrooms by gently brushing away any dirt and trim the stems; slice them into ¼-inch thick pieces.

Heat the extra virgin olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms to the hot oil and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in the soy sauce and fresh thyme leaves (stripped from the stems), then cook for another 2-3 minutes until the mushrooms are tender and the liquid has mostly evaporated.

Remove the skillet from heat and let the mushroom mixture cool slightly for 2-3 minutes.

Spread approximately 1 tablespoon of goat cheese onto each toasted baguette slice, leaving a small border around the edges.

Top each crostini with a generous spoonful of the warm mushroom mixture, distributing the thyme and mushrooms evenly across all pieces.

Arrange the finished crostini on a serving platter and serve while still warm, allowing the goat cheese to soften slightly from the heat of the mushrooms.