Baked Cheese Tomato and Mushroom Toast
Baked Cheese Tomato and Mushroom Toast is a simple, easy baked cheese appetizer served in a skillet with toast on the side for topping.
Servings 6 servings
Calories 272kcal
Ingredients
- 1 loaf baguette thick sliced
- 4 ounces goat cheese
- 8 ounces mushrooms about 2 ½ cups chopped
- 1 pint cherry tomatoes or 2 medium tomatoes
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil divided in half
- 1 head garlic 6-8 cloves peel on with stems trimmed
- salt and pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place goat cheese in the center of a shallow baking dish or small parchment lined baking sheet.4 ounces goat cheese
- Toss tomatoes with balsamic and add to one side of the baking dish. Then place chopped mushrooms on the other side of the cheese. Reserve one garlic clove and scatter the remainder around skillet.8 ounces mushrooms, 1 pint cherry tomatoes, 2 tablespoons balsamic vinegar, 1 head garlic
- Drizzle evenly with olive oil and sprinkle with salt and a pinch of black pepper.¼ cup olive oil, salt and pepper
- Bake in preheated oven until garlic is soft, cheese is browned and tomatoes are bursted, 25-35 minutes.
- Meanwhile make bruschetta. Slice loaf about ½ inch thick, rub with remaining garlic clove, drizzle with remaining 2 tablespoons olive oil and sprinkle with salt. Cut slices on the bias to make toast points and add to the oven during the last five minutes of baking either directly on the rack or on a baking sheet. Bake until golden and crisp flipping once if using a baking sheet.1 loaf baguette
- Remove skillet from oven and serve while bubbly with toast on the side.
Nutrition
Calories: 272kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 340mg | Potassium: 373mg | Fiber: 2g | Sugar: 6g | Vitamin A: 581IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3mg
