Use a whole-grain baguette to add a dose of fiber to this hearty appetizer.

Bill Telepan

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John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary

Yield:
Makes 12 servings (serving size: 2 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.

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Source

Inspired by Ingredients

Nutrition Facts

133 calories; fat 3g; saturated fat 1g; mono fat 2g; poly fat 0g; protein 5g; carbohydrates 22g; fiber 1g; cholesterol 2mg; iron 1mg; sodium 295mg; calcium 38mg.
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