Goat Cheese Timbales

I often have to pair Cabernet wines with different cheese and salad compositions. Here is a nice little timbale of goat cheese which tastes delicious either after a light meal or as an appetizer. The idea of the crouton soaked with mushroom-flavored meat glaze is that of my student Denny Hillin who, at the writing of this recipe, is the chef de cuisine at Restaurant L’Orangerie in the Biltmore Hotel in Phoenix, Arizona.