Mushroom Cheddar Cheese Toasts

My best friend Basil came over for dinner last night and I always like to make special dinners for him and of course my sweetie too. This time we enjoyed a kidney bean salad with feta cheese, sun-dried tomatoes and olives along with these delightful cheese toasts that are easy to prepare and very addictive. Just perfect as an appetizer, but take care so you don't spoil your dinner with too much in your tummy — mind you, these toasts could be a delightful dinner all on their own. Vegetarians and carnivores alike will be sure to enjoy this treat.

Button mushrooms can be substituted instead if desired. Lots of mushroom goodness either way.

Mushroom Cheddar Cheese Toasts

Recipe by Lisa Turner Published on May 8, 2011 Easy Cheddar toasts with mushrooms and jalapeños Preparation: 10 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1 12-inch ciabatta bread loaf, cut into 1-inch slices 5 cremini or 3 portobello mushrooms, chopped 1/2 oz (14 g) dried mushrooms, soaked in hot water for 20 minutes and chopped 2 jalapeños, seeded and finely chopped 2/3 cup grated sharp old Cheddar cheese butter sea salt fresh ground black pepper red chili flakes (optional) Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. Arrange the bread slices on the sheet. Spread some butter on each slice. Sprinkle the chopped mushrooms and jalapeños over the bread and top with Cheddar cheese. Sprinkle each slice with salt, black pepper and dried red chili flakes if desired. Bake for 10 minutes or until the cheese is melted and the bread is toasted golden brown. Makes 4 to 6 servings

More appetizers from Lisa's Kitchen you might like to try:
Olive Tapenade
Fiery Deviled Eggs
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives