INGREDIENTS

8 Alvarado sprouted sourdough bread

1/2 8 ounce package peeled fresh whole baby carrots, halved lengthwise

1 8 ounce package button mushrooms, halved

4 cloves garlic, peeled and coarsely chopped

1 small red onion, cut in thin wedges

2 tablespoons olive oil

4 ounces so! goat cheese (chevre)

Fresh basil (optional)

DIRECTIONS

 

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4.  On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil.

5. Makes 4 servings.