Roasted Mushrooms with Lavender Espresso Cheese

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What You Will Need:

French Baguette, sliced

1 Pound of assorted Mushrooms, sliced

1 Whole Garlic Bulb, top cut off and roasted

1/2 Pound Espresso Lavender Cheese, sliced thin. I use a cheese from a company called Beehive Cheese. They are located in a small town outside of Salt Lake City, Utah. They would be more than happy to ship to you. It is hands down the best cheese!

1 tsp Dried Thyme

1 Tbsp Olive Oil

2 Tbsp balsamic vinegar

Salt and Pepper to taste

*Directions:

Pour a glass of wine, and turn on the music! I am having a glass of CakeBread Chardonnay while I’m listening to Smile Like You Mean It by The Killers. I am having a great time!

Prep your Mis en Place 🙂

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Pre heat your oven to 400. Drizzle a small amount of olive oil on the top of the garlic clove then wrap it in foil and roast for about 20 minutes. (You will be roasting the mushrooms at the same time.)

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Combine the mushrooms, olive oil, balsamic vinegar, thyme, salt and pepper.

Spread the mushrooms out on a cookie sheet and roast until the liquid has evaporated. (About 20 minutes.)

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Rub the roasted garlic onto the slice baguette, then top with the roasted mushrooms.

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Add a few slices of the lavender espresso cheese.

Bake in the oven for about 5 minutes or until the cheese has melted.

 

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Serving size is 3 slices:

273.8 cals, 10.5 G fat, 31.6 G carbs, 1.2 G fiber, 12.6 G pro, 1.3 G sugar

Extras: I love to add a drizzle of honey to half of the batch I make. It completely changes the flavor and creates two different Hors d’ oeuvres! If you can use a local honey, it will help out with any allergies you might have.

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