halfbakedharvest4.5
Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
This sourdough toast is loaded with yummy goodness
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●skillet
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
salt (to taste)unsalted butter (softened)4 tablespoonsteaspoon garlic salt1/2crushed red pepper flakes (to taste)
2
Preheat oven to 425 degrees F.
3
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–⏱️ 8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about ⏱️ 2-3 minutes. Keep warm.
salt (to taste)unsalted butter (softened)4 tablespoonsteaspoon garlic salt1/2
4
Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for ⏱️ 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–⏱️ 2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve. Add the pomegranate arils if desired. Sprinkle with sea salt.
salt (to taste)unsalted butter (softened)4 tablespoonsteaspoon garlic salt1/2fontina cheese (shredded)4 ounces
Nutrition Facts
calories
515 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
697 mg
protein Content
18 g
cholesterol Content
44 mg
carbohydrate Content
36 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...