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Roasted Garlic and Portobello Crostini

Roasted Garlic and Portobello Crostini

Oxmoor House JANUARY 2001

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 28%
  • Fat: 1.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.2g
  • Carbohydrate: 7.3g
  • Fiber: 0.5g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 122mg
  • Calcium: 0.0mg
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Roasted Garlic and Portobello Crostini recipe

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