I recently realized that I don’t have a single appetizer recipe on the blog. How did that happen?
So last week, I had some mushrooms leftover from making the Kale Salad with Warm Mushrooms and Ginger Dressing and I thought it was a great opportunity to make the Goat Cheese and Mushroom Crostini. (Sorry for posting 2 mushroom recipes in a row).
To keep it all low glycemic and healthy, I used this sprouted rye bread to make the crostini:
I think this recipe is perfect for outdoor entertainment.
Have some friends over for a barbecue party in the backyard? Make this healthy appetizer. It’s fun and easy to prepare and if you have some fresh herbs, they will make the crostini even better!
For the sauteed mushrooms: