Goat Cheese, Arugula, and Mushroom Bruschetta
Photo: Dan Whipps; food styling by Lisa Cherkasky; prop styling by Susan McDaniel ingredients
Mushrooms
2 Tbsp. olive oil
3 cups sliced cremini mushrooms
3 garlic cloves, minced
2 Tbsp. minced fresh chives
1/8 tsp. crushed red pepper flakes
1/4 cup chopped fresh basil leaves,
stems removed
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 9-oz. loaf Italian bread (whole wheat)
2 garlic cloves, peeled
3/4 cup reduced-fat goat cheese or other
reduced-fat spreadable cheese
36 baby arugula leaves or baby spinach leaves,
washed, stemmed, and patted dry
preparation
Makes: 12 servings
Serving Size: 1 bruschetta
Preparation Time: 25 minutes
Cooking Time: 5 minutes
1. Preheat the oven to 400 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms to the skillet and leave undisturbed for 1 minute. Sauté the mushrooms for 3 to 4 minutes, stirring frequently. Add the garlic, chives, and crushed red pepper, and cook for 1 minute more. Remove the pan from the heat and stir in the basil, then season with the salt and pepper. Set aside.
2. Slice the loaf of bread diagonally into 12 slices, each 1/2 inch thick. Lay the bread out in a single layer on a baking sheet and bake for 4 to 5 minutes, until it is lightly golden brown. Remove the baking sheet from the oven, and rub the garlic cloves over one side of each slice of toast.
3. Spread the cheese on the garlic side of each slice of toast, topping each with three arugula leaves. If necessary, reheat the mushrooms briefly over medium heat just until warmed through. Top each slice of toast with a spoonful of the sautéed mushrooms. Serve immediately.
nutrition
Per Serving: Calories 105, Fat 4.5 g (Sat. Fat 1.2 g), Carbohydrate 11 g (Fiber 2 g, Sugars 2 g), Cholesterol 0 mg, Sodium 180 mg, Potassium 150 mg, Protein 5 g, Phosphorus 110 mg
Exchanges: Starch 1, Fat 1
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