Tested till perfect Mushroom Bruschetta With Spinach Artichoke Salad
Mushroom Bruschetta With Spinach Artichoke Salad
Photography by Ryan Brook/TC Media

Mushroom Bruschetta With Spinach Artichoke Salad

This open-faced sandwich makes a light supper or lunch. For bigger appetites, you can double the recipe.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4

Ingredients

  • 3 3cloves garlic
  • 1 tbsp 1tbspbutter
  • 1 tsp 1tspolive oil
  • 2 2shallotshallots, chopped
  • 2 tsp 2tspfresh thyme leaffresh thyme leaves
  • 10 oz 10ozmixed mushrooms, (such as oyster and cremini), chopped
  • 1/3 cup 1/3cupcherry tomatocherry tomatoes, quartered
  • 2 2green oniongreen onions, sliced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/3 cup 1/3cupsoft goat cheese, softened
  • 2 tbsp 2tbspmilk
  • 1 tsp 1tspgrated lemon zest
  • 4 slices (3/4 inch/2 cm thick) 4slices (3/4 inch/2 cm thick)whole wheat bread

Spinach Artichoke Salad:

  • 4-1/2 tsp 4-1/2tspolive oil
  • 1 tbsp 1tbspred wine vinegar
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 6 cups 6cupsbaby spinach
  • 1/2 cup 1/2cupcoarsely chopped rinsed drained oil-packed artichoke hearts
  • 1/3 cup 1/3cuptoasted almonds
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Preparation

Mince 2 cloves of the garlic. In skillet, melt butter with oil over medium heat. Cook shallots, minced garlic and thyme until shallots are softened, about 3 minutes.

Stir in mushrooms; cook, stirring occasionally, until browned and no liquid remains, about 5 minutes. Stir in tomatoes, green onions, salt and pepper; cook until warmed through, about 2 minutes. Transfer to plate and keep warm.

Meanwhile, mix goat cheese with milk until smooth. Stir in lemon zest; set aside.

Toast bread in 400ºF (200ºC) oven until lightly browned, about 5 minutes. Halve remaining garlic clove; rub cut edges over toast.

Spread goat cheese mixture on toast; top with mushroom mixture.

Spinach Artichoke Salad: Whisk together oil, vinegar, salt and pepper. In large bowl, toss together spinach and artichoke hearts. Drizzle with olive oil mixture; toss. Top with almonds. Serve with bruschetta.

Nutritional Information Per serving: about

cal 374 pro 15g total fat 22g sat. fat 7g
carb 34g dietary fibre 8g sugar 13g chol 18mg
sodium 413mg potassium 908mg

% RDI:

calcium 15 iron 34 vit A 54 vit C 32
folate 62
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