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Yield
15 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 4

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.

Step 5

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.

Oxmoor House Healthy Eating Collection

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