Thursday, July 30, 2009

Mushroom Cambozola Toasts

This is an easy appetizer to put together if you need something last minute. I like to have a baguette in the freezer at all times. You could use dry mushrooms for this and while fresh herbs are best, dry will do. Tarragon would be nice too, as mushrooms and tarragon are a great coupling. Don't have cambozola? Try a gorgonzola, blue, camembert---there are no rules!

French baguette, thinly sliced into 16 pieces and toasted.
10 button mushrooms sliced (or other varietal)
2 garlic cloves, minced
1 tablespoon butter
1 teaspoon fresh thyme
1 teaspoon fresh chives
Salt and pepper
16 slices of Cambozola (approx. one small wheel)

Serves 8 as an appetizer

In a medium on medium frying pan heat butter until melted. Add garlic and sauté 2-3 minutes until soft. Add mushrooms and thyme, and cook until mushrooms are soft. Add salt and pepper and chives. Take a slice of bread and top with 2-3 mushroom slices. Place a piece of cambozola on top and put in a 375 degree oven for 2-3 minutes, just until cheese has melted.

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