Balsamic Mushroom Toasts
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 57 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 1 |
| vit C | 2 |
| folate | 5 |
This easy appetizer heaps a herby mushroom mixture on crisp, crunchy toasts. Try exotic mushrooms for a more woodsy flavour. A vegetable peeler guarantees thin cheese shavings.
Ingredients
- 1 baguette
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 6 cups sliced mushrooms, (1 lb/500g)
- 1/2 tsp herbes de Provence
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh parsley
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup shaved Asiago cheese
Preparation
In large skillet, heat oil over medium-high heat; cook garlic, mushrooms, herbes de Provence, salt and pepper, stirring occasionally, for about 5 minutes or until browned and moisture is evaporated. Remove from heat; stir in parsley, vinegar and mustard. (Make-ahead: Refrigerate in airtight container for up to 8 hours; let stand at room temperature for 30 minutes before continuing.) Spoon onto prepared toasts. Sprinkle with Asiago.
Additional information :
Tip: If you don't have herbes de Provence on hand, just use a generous pinch each dried thyme, rosemary and savory.
- Keywords : Appetizers; Cheese; Skillet; Mushrooms; Make-Ahead;
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