Serve these savory herbed crostini with a big green salad. Looking for a heartier meal? Top each toast with a poached or fried egg.
Heat oil in a medium skillet over medium heat. Add sage and cook until crisp, 2 to 4 seconds per side. Using a slotted spoon, transfer the sage to a paper-towel-lined plate.
Add mushrooms and shallot to the pan, season with salt and pepper, and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.
Add butter to the pan and cook, scraping up any browned bits, until the butter starts to brown, about 30 seconds. Pour the butter over the mushrooms and stir to combine.
Spread goat cheese on each toast. Top with the mushrooms, pine nuts and the sage.