"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Skillet Vegetables on Cheese Toast Recipe

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This recipe for Skillet Vegetables on Cheese Toast, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 slices crusty wheat bread
1/2 an 8 oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1-8 oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 T. olive oil
4 oz. soft goat cheese (chevre)
fresh basil (optional)

Directions:
Directions:
Preheat broiler. Place bread on baking sheet; set aside. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2-3 minutes, until vegetables just begin to brown. Add 2 T.water; cover and cook over medium heat 5 minutes, or until vegetables are crisp-tender; stirring once. Sprinkle with salt and pepper. Meanwhile, for cheese toast, lightly toast bread 3 inches from broiler heat for 1-2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1-2 minutes, until cheese is softened. On plates, top cheese toast with vegetables . Drizzle with additional olive oil; sprinkle with fresh basil.

Number Of Servings:
Number Of Servings:
4

 

 

 

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