Balsamic Mushroom Toasts
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.
Servings: 24
Ingredients:
| 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% |
Suggested Recipes
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1 baguette (French_stick)
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
6 cups (1.5 L) sliced mushrooms (1 lb/500 g)
1/2 tsp (2 mL) herbes de provence
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chopped fresh parsley
3 tbsp (50 mL) balsamic vinegar
1 tsp (5 mL) dijon mustard
1/4 cup (50 mL) 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
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Tip: If you don't have herbes de Provence on hand, just use a generous pinch each dried thyme, rosemary and savory.
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