Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.

Half Baked Harvest - Made with Love:
Ingredients

16 (1/3 cup) 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)

Instructions

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 215C.
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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