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Baked Cana de Cabra goat cheese with buttery truffle mushrooms

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Ingredients

  • Ciabatta bread
  • Cana de Cabra goat cheese
  • 1 cup baby shiitake mushrooms
  • 3 sprigs of thyme
  • 2 tbsp butter
  • black summer truffles
  • arugula
  • balsamic glaze
  • sea salt
  • peppers

Instructions

  • Preheat oven to 400. Using a shot glass or back of a spoon, push bread down to make a little hole for your cheese. Slice cheese in half and put a slice in both slices of ciabatta. Bake for about 5 min or until cheese is melty.
  • Clean mushrooms and add to the skillet. Season with salt and pepper. Let them brown and release some liquid. After about 5 min, add butter and thyme to the skillet.
  • Cook until mushrooms are tender, about another 5 min or so.
  • Add mushrooms to toasted, cheesy bread and top with a few summer truffles, arugula and balsamic glaze. Enjoy!

Notes

You could sub with another goat cheese if you can't find Cana de Cabra. I get it at the cheese section of Whole Foods Market.