Mushroom and Arugula Toasts
In addition to being surprising and with a very pleasant mix of flavors, this starter, very easy to make, goes well at any table and whets the appetite of any guest.
Ingredients
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100 g strawberry
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1 tablespoon of honey
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8 slices rustic baguette
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100 g Chevre cheese
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1 coffee spoon of salt
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pepper
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100 g arugula leaves
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1 tablespoon sunflower seeds
Preparation Method
- Preheat the oven to 200˚ C.
- Wash the strawberries, remove the stems, chop into small pieces, add the raspberry vinegar and honey and stir.
- Place the slices of bread on an oven tray lined with parchment paper, distributing the crumbled cheese on top.
- Bake in the oven until the cheese melts.
- Sauté the mushrooms with the oil in a non-stick skillet over medium to high heat, stirring frequently.
- Season with salt and pepper, add the arugula leaves and remove from the heat as soon as they are wilted.
- Add the sunflower seeds and the well-drained strawberries, mix well and distribute over half of the slices of bread.
- Top with the other slices, turning the cheese face down.
- Press lightly and serve immediately.
