Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something which I have loved my whole life. They are nice and they look wonderful.

The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter. 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. A marvelous way to celebrate the springtime arrival of asparagus - a fresh and mildly sweet vegetable that contains a relatively high amount of plant-based.

To begin with this recipe, we must prepare a few ingredients. You can cook mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  1. Get Mixed Endive Salad
  2. Take 1 cup curly endive, roughly chopped
  3. Get 1 cup red Belgian endive, stems removed and roughly chopped
  4. Take 1 cup white Belgian endive, stems removed and roughly chopped
  5. Take 8 each medium shiitake mushroom
  6. Make ready 1 oz pecans
  7. Get 3 oz red seedless grapes, cut in half
  8. Prepare Aged Goat Cheese Crostini
  9. Get 1 oz aged goat cheese, crumbled
  10. Get 1 each 3 ounces baguette
  11. Get 2 tsp unsalted butter, room temperature
  12. Get Honey-Dijon Mustard Vinaigrette
  13. Take 1 tsp honey
  14. Get 1 tsp Dijon mustard
  15. Get 2 tsp sherry vinegar
  16. Take 2 tbsp extra-virgin olive oil
  17. Prepare 1 Kosher salt, to taste
  18. Make ready 1 Black pepper, to taste

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. Spinach, shiitake mushrooms, broccoli, and sharp Cheddar cheese lend their flavors to a savory egg quiche that's ready in about an hour.

Steps to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  1. 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.
  2. 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.
  3. 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.
  4. Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
  5. 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.
  6. 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.
  7. Divide onto two plates and serve the bread on the side. Enjoy!

Endive Stuffed with Goat Cheese and Walnuts. 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. This crostini with sauteed mushrooms, mascarpone cheese and Our method works with all kinds of mushrooms — in our photo below, we've added baby bella (or cremini) and shiitake mushrooms. For the crostini, smear some mascarpone cheese onto sliced and toasted bread then top with some.

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