4 tablespoons Gil’s Double Garlic Olive Oil
4 slices multi-grain bread
2-3oz creamy aged goat cheese, softened
2 cups assorted wild mushrooms, sliced
1 shallot, peeled and sliced
1/2 teaspoon San Fran Sea Salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh basil, chopped
2 teaspoons-1 tablespoon Pepper Plant Chunky Garlic Hot Pepper Sauce
Heat 4 tablespoons of garlic oil in a large skillet over medium-high heat. Once the oil is hot, add the bread slices (working in batches if necessary) and fry until golden brown and toasted, about 1-2 minutes per side. Remove the bread slices from the skillet and pat dry with paper towels. Spread softened cheese over the bread slices and set aside.
Return the skillet to medium-high heat and add additional oil if necessary. Once the oil is hot, add the mushrooms and sauté until lightly crisp and golden brown, about 3-4 minutes. Remove the mushrooms from the skillet and set aside to drain on paper towels. Add the sliced shallot to the skillet and sauté until fragrant and tender, about 1-2 minutes. Remove from the skillet and set aside with the mushrooms.
Divide toast between plates and top with mushrooms and shallots. Sprinkle toasts with salt, thyme, rosemary, and basil. Drizzle toasts with pepper sauce right before serving.