- 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
- calories 52
- fat 1.6 g
- satfat 0.9 g
- protein 2.2 g
- carbohydrate 7.3 g
- cholesterol 5 mg
- iron 0.5 mg
- sodium 122 mg
- caloriesfromfat 28 %
- fiber 0.5 g
- calcium 44 mg
How to Make It
Preheat oven to 350°.
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.
Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and vinegar; cook 5 minutes or until mushrooms are tender, stirring occasionally.
Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread. Spoon 2 teaspoons cheese onto each crostini. Place crostini on a baking sheet; broil 2 minutes or until toasted. Serve immediately.