Bruschetta with Stickney Hills Goat Cheese and Grilled Mushrooms with Tomato Basil Compote

Serves 8
For Goat Cheese:
4 ounces Stickney Hills goat cheese
½ ounce chopped herbs (rosemary, basil, thyme, parsley)
1 ounce sour cream
Salt and pepper
Place goat cheese, sour cream and herbs in a bowl. Season with salt and pepper and mix until smooth. May be done ahead.
For Grilled Mushrooms
4 large portabella mushrooms (stemmed and gilled)
2 ounces balsamic vinegar
½ ounce olive oil
Salt and pepper
Remove gills from the mushrooms by scraping with a spoon.
Place balsamic vinegar and oil in a bowl. Season with salt and pepper and then add mushrooms to marinate for one hour.
Place mushrooms on a hot grill and cook on each side 1 to 2 minutes. Keep warm and set aside; can be done ahead.
For Tomato Basil Compote
6 roma tomatoes, seeded and cored
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 tablespoon olive oil
½ ounce basil chiffonade
Salt and pepper
Place tomato in food processor and pulse them to chop, being careful not to puree. Fold in balsamic vinegar, olive oil, salt and pepper, basil and sugar and set aside. Can be done ahead.
To Plate
1 loaf ciabatta bread
Olive oil
Cut eight thick slices of ciabatta bread, drizzle with oil and place on the grill to brown off.
Spread a layer of the goat cheese on the bread. Slice the portabella mushroom and lay one slice on top of the goat cheese. Cut bruschetta in half and spoon tomato basil compote on top of each slice.