Ingredients
- 2 T. unsalted butter
- 1 T. Extra virgin Olive Oil
- 8 ounces Shitake mushrooms, roughly chopped (Creminis will also work well)
- 10 ounces Chevre (goat) Cheese, softened
- 4 ounces cream cheese, softened
- 2 tablespoons whole Dijon mustard, separated (1 tablespoon to combine with cheese dip and one to rim the baking dish prior to baking)
- ¼ cup spicy pickled peppers or pepperoncinis
- ¼ cup diced grape tomatoes
- 1 baguette, sliced on the bias (20-30 slices)