Post by Debbie on Jun 17, 2012 0:01:28 GMT -5
8 slices rustic wheat bread
4 ounces peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 tablespoons olive oil
4 ounces soft goat cheese (chevre)
Fresh basil (optional)
Preheat broiler.
Place bread on baking sheet; set aside.
In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. '
Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once.
Sprinkle with salt and pepper.
Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes.
Spread goat cheese on one side of each slice.
Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
On plates, top cheese toast with vegetables.
Drizzle with additional olive oil; sprinkle with fresh basil.
4 ounces peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 tablespoons olive oil
4 ounces soft goat cheese (chevre)
Fresh basil (optional)
Preheat broiler.
Place bread on baking sheet; set aside.
In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. '
Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once.
Sprinkle with salt and pepper.
Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes.
Spread goat cheese on one side of each slice.
Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
On plates, top cheese toast with vegetables.
Drizzle with additional olive oil; sprinkle with fresh basil.