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Roasted Garlic and Portobello Crostini

Yield 15 servings (serving size: 1 crostino)

Ingredients

  • 2 whole garlic heads
  • 1 (6-ounce) package presliced portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • Olive oil-flavored cooking spray
  • 15 (1/2-inch-thick) slices French bread baguette (about 5 ounces)
  • 3/4 cup (3 ounces) crumbled goat cheese

Nutrition Information

  • calories 52
  • caloriesfromfat 28 %
  • fat 1.6 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.2 g
  • carbohydrate 7.3 g
  • fiber 0.5 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 122 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set pulp aside.

  3. Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.

  4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom and vinegar mixture; cook 5 minutes or until mushrooms are tender, stirring occasionally.

  5. Preheat broiler.

  6. Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread slices. Spoon 2 teaspoons cheese onto each crostino. Place crostini on a baking sheet; broil 2 minutes or until toasted. Serve immediately.

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