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Cheese Crostini Recipe
2 tsps extra-virgin olive oil 1/2 tsp minced garlic 4 ounces baby portabella mushrooms (about 8-10 mushrooms), cleaned, stems removed, and sliced. 1/2 cup fresh basil leaves 1/2 cup fresh parsley 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup) 1/4 tsp black pepper 1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high 4 grape tomatoes, cut in slices Heat a small skillet over medium heat; add olive oil. minced garlic, and mushroom slices, and cook until mushrooms are slightly soft. Remove from heat and place in a food processor. Tear basil and parsley leaves into pieces and add to processor along with cheese and black pepper. Pulse until well combined. Slice off eight bread slices, each 1/2 inch thick. Top each slice with 1 teaspoon spread, and place on a broiler safe tray. Broil until edges of bread are browned, just a few minutes. Remove , and top with slices of tomato and serve. Nutrition per 2 slices a serving: 133 calories 18 grams carbohydrate 4 grams protein 5 grams fat 2 grams saturated fat 5 mg cholesterol 296 mg sodium 2 grams fiber
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