Roasted Mushroom Tartines with Avocado & Blistered Tomatoes
Tartines (French open-faced sandwiches) are becoming more popular these days due to the ease of making them and they only have half the carbs...but all the goodness! Serves 2
Ingredients
- 8 oz Mushrooms, sliced
- 4 slices Sourdough Bread
- 1 pint Grape Tomatoes
- 1 Avocado
- 3 to 4 Rosemary Sprigs
- 2 tablespoons Olive Oil
- Salt and Pepper
What's Delivered
- 8 oz Mushrooms
- 1 loaf Sourdough
- 1 pint Grape Tomatoes
- 1 Avocado
- 1 package Fresh Rosemary
Yield
2 servings
Prep/Cook Time
15 minutes
Calories
454 per serving
Preparation
Please watch the short video above to see how it’s done.
Preheat oven to 450°F.
1. In a baking dish (or oven safe dish) toss the sliced mushrooms with oil, and season with salt and pepper. Add 1 pint of grape tomatoes and pull the leaves off about 4 rosemary sprigs. Mix everything together. Roast until soft and juicy, about 15 minutes.
2. Toast 4 slices of bread to your liking. In this demonstration we used a sourdough loaf, but you can use other varieties of bread like multi-grain, wheat or white.
3. Mash the avocado on the toast and top with the mushrooms and tomatoes. Serve immediately.
Leftover ingredients: Sourdough loaf. Connect this ingredient with other dishes below.
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