Wednesday, March 23, 2011

mushroom and goat cheese bruschetta

you will need: skillet, cookie sheet, spoon
yields 4 servings

3 tablespoons grapeseed oil
2 cups sliced mushrooms
1 tablespoon finely chopped flat-leaf parsley
1/2 cup goat cheese
baguette, sliced on the diagonal
balsamic vinegar
salt and pepper

saute the mushrooms with one tablespoon of oil over medium heat for 4-5 minutes. salt and pepper to taste.
while the mushrooms are cooking, toast the baguette slices under the broiler until golden brown. spread an even layer of goat cheese over each slice.
stir remaining oil and parsley with the mushrooms and spoon the mushroom mixture onto the cheese.
drizzle with balsamic and serve immediately.

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