Some days just call for some buttered, cheesy toast. You know?
Days like Monday (when I made these) and hopefully Thanksgiving too, because I think these toasties would be the perfect Thanksgiving appetizer.
I made these Monday simply because it was cold (like so cold), snowy and I was thinking about Thanksgiving. Thinking about the holidays, the food, the colors and yes, even the snow. If you didn’t already know, this is the time of year when I love the snow and love where I live the most. Strangely though, our forecast is predicting straight sunshine for the days ahead, unusual for the mountains come November – but totally great when your trying to get a barn renovation finished!
Also, can I also mention how excited I am that I can now officially talk about Thanksgiving and not feel guilty about it? Because I am so am!
Oh, and on a slightly different note, you know how yesterday I told you I had a boat load of cookies and sweet things lying around? Well as of today, they are now dwindled down to about half. And no, I did not eat them all myself, although if I had a bigger stomach, I might have.
Instead, I practically demanded that every person who walked through the front door yesterday that did not live in the house take a box of sweets. I actually gave an entire cake + a batch of these bars to the plumber we have working down at the barn. He’s the nicest – by the way. Others got cookies and some of this and that. Only one person declined. I basically looked at him like he was a freak. I mean, who does not like sweets? And free sweets at that. Weirdo.
Ok, sorry. This post has not one sweet thing in it. Let’s get back on track here. Today’s all about carbs (of the sourdough variety), cheese, sage pesto, and mushrooms. Buttered mushrooms actually, I just did not know how to fit that all into the “Pesto + Goat Cheese Sourdough Toast” title. Trust me, I tried, but it sounded like a whole bunch of things, none of which sounded any good.
ANYWAY. I have been wanting to make this recipe for weeks. Since the start of October actually, but I kept saving the recipe and saving it some more because one, I knew it was going to be awesome and I needed to wait for just the right time to show you guys, and two, Thanksgiving needed to be in near future. Finally both one and two have aligned and my wacko brain decided that today was the day to talk about toast.
I know, I work in very odd ways. I guess I am just happy I can function somewhat normally, you know.
I was not really sure whether or not to call this toast, crostini or tartines (I mean what the heck is the difference between all three?), but I went with toast because it seemed a little simpler and that is what this recipe is. Simple.
It’s all about mushrooms, sage + pistachio pesto and a little goat cheese. Ok and some fontina too, because I couldn’t help it.
And don’t freak because you have to make the pesto. Sure you could use store-bought basil pesto, but this sage pistachio pesto is so good and it does not even take a minute to make. Not even a minute. Now come on, you can do that. You can. Plus, it’s even got some kale in there for added health benefits. Kale for the win!
The mushrooms get caramelized in a little butter + olive oil and then they get tossed with some balsamic. It’s honestly one of the best combos. Just wait, you’ll see.
Now, the sourdough? I toasted this with a little garlic butter before adding the toppings. YESSS. Seriously, I am sorry to the people who can’t do garlic. My grandma is one of those people who likes garlic, but it unfortunately bothers her stomach. Ugh. If that is one of you guys, I am sorry, you are totally missing out. Fun fact: my dad loves garlic, but HATES every time I use it because he get’s the worst breath. So now, I just lie and say there is no garlic… he always knows when I am lying though…. he chews a lot gum these days.
I have to say though, this does not have an overpowering garlic taste. And even if you are not a garlic person, I think you could probably handle my measly 1/2 teaspoon of garlic salt that I used in this recipe. It’s nothing big, just a nice subtle flavor. Of course you can adjust to your needs though.
And that’s pretty much how it goes. You have to eat these while warm though, because I sort of think cold toast is weird, and with all the cold weather ahead, everything needs to be warm. No, really, these need to be warm.
If you do make these for Thanksgiving, you can prep everything in advance and then just bake the toast right before guests arrive. It makes things super simple and easy!
Oh, and the pomegranates are totally optional, but they add great flavor, color and texture… if you have some lying around…which I always do.
Double oh, if you add a fried egg, it turns this appetizer into dinner perfection. Just sayin.
Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
Servings: 8 Servings
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 10-12 fresh sage leaves
- 1/2 cup raw kale
- 1/3 cup shelled pistachios
- 1/3 cup grated parmesan cheese
- 1/2 cup olive oil
- salt to taste
- crushed red pepper flakes to taste
- 8-12 ounces button mushrooms
- 1/4 cup balsamic vinegar
- 4 tablespoons unsalted butter softened
- 1/2 teaspoon garlic salt
- 1 loaf of artisan sourdough bread sliced (use gluten free if needed)
- 6 ounces goat cheese
- 4 ounces fontina cheese shredded
- arils from one pomegranate optional
- To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
- Preheat oven to 425 degrees F.
- Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes. Keep warm.
- Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve. Add the pomegranate arils if desired. Sprinkle with sea salt.
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If you make these for a party, you can prep everything in advance and then just melt the cheese right before guests arrive. I would leave the toast at room temp before melting the cheese. This way everything should warm evenly. It makes things super simple and easy!
Look at that bite. Cheesy toast perfection.