Roasted Garlic And Portobello Crostini

recipe

Yield:

15 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

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

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

Preparation

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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