These goat cheese and prosciutto stuffed mushrooms are topped with a garlic almond crumb.

Sometimes I’m tempted to just write something along the lines of “OMG, these were sooooo good. The end.” and be done.

Would that work? Because here’s the deal, it’s Easter Sunday night as I write this, the house has been cleaned twice in 24 hours (once before people arrived & once after), all the china & silver have been washed by hand, the roast pan has been scrubbed of the slimy, sticky ham glaze stuff (eww), all the leftovers put away and my husband has once again left for the week. I’m physically exhausted from all that and mentally, my brain is still recovering from the brunch conversation that surrounded these little bites of heaven.

We covered the state of our nation, the demise of U.S. paper currency, how gold was formed (meteor impact vs. natural resource), the statues on Easter Island, gun laws, the tv show The Bible and the price of replacing a roof.

Do you have a headache now too?

So here’s what I can say about these before I go pop some ibuprofen and go to bed, the creamy tart goat cheese is perfectly offset by the crispy prosciutto and the mushy/softness of the mushrooms is balanced by the crunchy garlic/almond topping. Throw some basil in there as a kicker and it’s a serious bite sized flavor explosion.

That’s a little better than “OMG, these were sooooo good,” right?