- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp chopped thyme
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 12 black olives, pitted and chopped
- Baguette or rustic-style loaf
- Olive oil
- 6 portobello mushrooms
- 5 oz (130g) goat cheese
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- Preheat the oven to 350°F (180°C). To make the dressing, whisk together all the ingredients and set aside.
- Cut the bread diagonally into ¼ in (6mm) slices. Brush both sides with olive oil and arrange on a baking sheet. Bake for 10 minutes, or until crisp and golden brown.
- Remove the stems from the mushrooms. Slice the goat cheese into rounds. Place a slice in each mushroom cap. Position the broiler rack about 6in (15cm) from the source of heat and preheat the broiler. Place the mushrooms on the broiler rack. Drizzle with a little olive oil and the balsamic vinegar, then season with salt and pepper. Grill for about 5 minutes, or until the cheese is bubbling and the mushrooms are tender.
- To serve, top each toast with a mushroom, and drizzle with the dressing.
- Variation
- Blue Cheese Mushrooms: Use a mild blue cheese, such as Roquefort or gorgonzola, instead of goat cheese. Omit the olives from the dressing.