Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted grapes, goat cheese, pecans, kalamatas, and rosemary! The combination of flavors meld together perfectly making this the All the toppings are perfectly delicious on their own, but when piled high on crispy crostini, that extra needed crunch is brought to the table. Place mushrooms in a baking dish, caps facing up.
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Make ready Mixed Endive Salad
- Get 1 cup curly endive, roughly chopped
- Take 1 cup red Belgian endive, stems removed and roughly chopped
- Make ready 1 cup white Belgian endive, stems removed and roughly chopped
- Make ready 8 each medium shiitake mushroom
- Make ready 1 oz pecans
- Get 3 oz red seedless grapes, cut in half
- Get Aged Goat Cheese Crostini
- Prepare 1 oz aged goat cheese, crumbled
- Make ready 1 each 3 ounces baguette
- Make ready 2 tsp unsalted butter, room temperature
- Take Honey-Dijon Mustard Vinaigrette
- Make ready 1 tsp honey
- Take 1 tsp Dijon mustard
- Make ready 2 tsp sherry vinegar
- Get 2 tbsp extra-virgin olive oil
- Get 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
To get maximum flavor in my sauce I whirred the sauce in my trusty blender and it was ultra creamy — with no cream in sight! The goat cheese really adds a lovely tang to this pasta, but if it. Spinach, shiitake mushrooms, broccoli, and sharp Cheddar cheese lend their flavors to a savory egg quiche that's ready in about an hour. I also added a bit of goat cheese that I had lying around and needed to use up.
Instructions to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Preheat the oven to 400º F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil. Mix and put on a small roasting pan, - reserve bowl for later use. Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven - down to 325º F.
- Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted. Remove from oven and set a side.
- In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper. Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk.
- Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
- Cut the baguette in half by length. Spread butter on the bread and follow with the goat cheese. Remove the pecans from the tray and put the bread on the tray and place in the oven. - Cook bread for 7-8 minutes or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
- Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes. Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently - mix to combine. Season to taste with salt and pepper.
- Divide onto two plates and serve the bread on the side. Enjoy!
I used pecans, mandarin oranges and blue cheese because I had them on hand. I will be making these again - easy and delicious! A huge hit at every party I take them to. Careful when toasting the walnuts and honey in the oven Review this recipe. Endive Stuffed with Goat Cheese and Walnuts.
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