Tartines with Roasted Tomatoes, Wild Mushrooms and Goat Cheese
Preparation time: 15 min
Baking time: 5-6 minutes
Tomato roasting time: 40 min
- 3-4 large tomatoes
- small bunch of fresh herbs - basil, oregano, sage.
- 6 tbsp of olive oil
- 5-6 cloves of garlic
- pinch of salt
- 200 g fresh goat cheese
- 6 large slices of bread
- 20 g dried wild mushrooms (penny buns)
Wash the tomatoes and cut them into thick slices. Arrange, together with the garlic in shallow baking tray covered with baking paper.
Bake for about 40 minutes in preheated oven up to 150 degrees Celsius.
Take out from the oven and leave on a side to cool. Roasted tomatoes can be transferred into tightly lid container and stored in the refrigerator for several days.
Take a few slices of bread and spread the tomato filling over them.
Arrange the dried mushrooms on top.
Then cheese slices.
Sprinkle with basil.
Toast in the oven for 5-6 minutes until cheese is melted and browned.
vegetables » tomatoes
dairy » goat cheese
mushrooms » penny buns
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