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red shiitake mushrooms olive oil salt black pepper Pesto baguette goat cheese mixed greens lemon juice
Viewed: 14 - Published at: a year agoIngredients
- 3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips
- 16 large fresh shiitake mushrooms, stems discarded
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons well-stirred refrigerated prepared basil pesto
- 1 (12-inch) baguette
- 8 ounces soft mild goat cheese
- 4 cups frisee or other mixed greens
- 2 teaspoons fresh lemon juice
Method
- Preheat broiler.
- Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
- Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
- Toss vegetables with frisee, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.
