Mushroom Kale Toasts

Garlicky mushrooms and kale come together like long lost soul mates to create a healthier but equally decadent tasting crostini topping for your next round of guests. These are super easy to whip up in a flash and the earthy, simple flavours make these a total crowd-pleaser, especially for those cozy fall or winter evenings when the wine is flowing and the fire is crackling. Pass the merlot!

Print Pin

MUSHROOM KALE GARLIC TOASTS

Author Jillian Harris and Tori Wesszer, authors of Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations

Ingredients

• 8 to 10 slices (½ inch/1 cm) each day-old baguette
• 2 Tbsp (30 mL) extra-virgin olive oil, more for brushing the baguette
• 1 clove garlic halved + 2 cloves garlic, crushed
• ½ cup (125 mL) herb goat cheese or spreadable herb cashew cheese
• 1 Tbsp (15 mL) butter or vegan butter
• 12 ounces (340 g) sliced white or brown mushrooms (about 4 cups/1 L)
• 3 cups (750 mL) loosely packed green curly kale, stems removed, torn into bite-size pieces
• Salt and pepper
• 3 Tbsp (45 mL) thinly sliced fresh chives

Instructions

• Preheat the broiler. Line a baking sheet with parchment paper.
• Place the baguette slices on the baking sheet and brush both sides with olive oil. Broil until golden brown on one side. Flip the slices and broil until the other side is golden brown. Remove from the oven and rub one side of the baguette slices with the halved clove of garlic. Lightly spread goat cheese on each slice. Set aside.
• In a large frying pan, heat the olive oil and butter over medium heat. Add the crushed garlic and cook, stirring, until translucent, about 30 seconds. Add the mushrooms and cook, stirring frequently, until they are soft, about 5 minutes. Stir in the kale and continue to cook until the kale is wilted but still bright green, about 3 minutes. Remove from the heat and season with salt and pepper.
• To serve, place the baguette slices on a platter, spoon 1 tablespoon (15 mL) of the mushroom and kale mixture on each slice, and sprinkle with the chives.

Notes

VEGAN: Use spreadable herb cashew cheese instead of goat cheese and use vegan butter.

Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 Jillian Harris and Tori Wesszer. Photographs © 2019 Janis Nicolay. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Sharing is caring!