Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
This sourdough toast is loaded with yummy goodness
Ingredients
8 servings
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 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.
Nutrition per serving
515kcal
💰 Cost Estimate
Total Ingredients
$14769.00
$14769.00
Per Serving
$1846.00/serving
$1846.00/serving
🏠 Savings
~$29538.00 vs buying!
~$29538.00 vs buying!
📋 Price Breakdown (67% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| -12 fresh sage leaves | 10 | $11857.00 |
| raw kale | 0.5 cup | - |
| shelled pistachios | 0.3333333333333333 cup | - |
| grated parmesan cheese | 0.3333333333333333 cup | $208.00 |
| olive oil | 0.5 cup | $166.00 |
| salt | - | - |
| crushed red pepper flakes | - | - |
| -12 ounces button mushrooms | 8 | $1054.00 |
| balsamic vinegar | 0.25 cup | $56.00 |
| unsalted butter | 4 tbsp | $66.00 |
| garlic salt | 0.5 tsp | $5.00 |
| loaf of artisan sourdough bread | 1 | $42.00 |
| goat cheese | 6 oz | $789.00 |
| fontina cheese | 4 oz | $526.00 |
| arils from one pomegranate | - | - |
*Estimated market prices, may vary by region
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