Instructions: Tip: Before you slice the goats cheese into rounds, dip your knife in warm water; youll get a clean cut that way.

Heat oven to 425 degrees.

Sprinkle garlic cloves with salt and crush with the side of a knife to form a paste. In a large bowl, combine mushrooms, shallots, garlic, salt, pepper, and olive oil. Place in a baking dish, and roast for 15 minutes.

Meanwhile make the Chile Oil: Combine all ingredients in a blender. Blend until just combined. Drain through a fine sieve. Chile Oil may be refrigerated up to 2 weeks in a covered container. (Makes 2 cups)

Transfer mushroom mixture to an ovenproof serving dish. Place goat cheese on top of mushrooms, and return to oven until cheese just begins to melt, 7 to 8 minutes. Drizzle with Chile Oil. Sprinkle with additional pepper and thyme. Serve with bread.

Serves 4 to 6.

NOTES : Bobby Flay is the executive chef and co-owner; Bolo Restaurant & Bar; Mesa City; Mesa Grill and Bobby Flay Catering

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