Roasted Garlic and Portobello Crostini

Yield: 15 servings (serving size: 1 crostino)

Ingredients

• 2  whole garlic heads
• 1  (6-ounce) package presliced portobello mushrooms
• 2  tablespoons  balsamic vinegar
• Olive oil-flavored cooking spray
• 15  (1/2-inch-thick) slices French bread baguette (about 5 ounces)
• 3/4  cup  (3 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 350°.

2. Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set pulp aside.

3. Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.

4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom and vinegar mixture; cook 5 minutes or until mushrooms are tender, stirring occasionally.

5. Preheat broiler.

6. Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread slices. Spoon 2 teaspoons cheese onto each crostino. Place crostini on a baking sheet; broil 2 minutes or until toasted. Serve immediately.

Nutritional Information

Calories:

52 (28% from fat)

Fat:

1.6g (sat 0.9g,mono 0.0g,poly 0.0g)

Protein:

2.2g

Carbohydrate:

7.3g

Fiber:

0.5g

Cholesterol:

5mg

Iron:

0.0mg

Sodium:

122mg

Calcium:

0.0mg