Baked Cheese Tomato and Mushroom Toast is a simple, easy baked cheese appetizer served in a skillet with toast on the side for topping.
Course Appetizer
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 272kcal
Author Tristin Rieken
Ingredients
1loafbaguettethick sliced
4ouncesgoat cheese
8ouncesmushroomsabout 2 ½ cups chopped
1pintcherry tomatoesor 2 medium tomatoes
2tablespoonsbalsamic vinegar
¼cupolive oildivided in half
1headgarlic6-8 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.
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.