Mushroom Arugula Toasts With Shaved Parmesan
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
24 toasts
- Serves:
- 8
ingredients
- 1 baguette (need 24 half-inch thick slices)
- 4 tablespoons olive oil, plus more to brush the bread
- 1 1⁄2 tablespoons fresh lemon juice
- 3 tablespoons flat leaf parsley, chopped
- 2 garlic cloves, finely minced
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh ground black pepper
- 8 ounces mushrooms, sliced thin
- arugula, small bunch
- 1 piece parmigiano-reggiano cheese, room temp (3-4 oz)
directions
- Preheat oven to 350°F Line baking sheet with foil. Brush both sides of baguette slices with olive oil. Bake until golden crisp, about 5 min per side. Set aside to cool.
- Place lemon juice, parsley, garlic, salt, pepper in medium size mixing bowl and whisk well to combine.
- Whisk in 4 T olive oil, then add the mushrooms. Toss well to coat. Let marinate at least 5 minutes. Season to taste.
- Top bread slices with arugula leaf.
- Using slotted spoon, mound some mushroom mixture on top of arugula.
- Using vegetable peeler, shave cheese into 1" wide strips as the top garnish.
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