1teaspoonfresh thymechopped + extra for garnish (optional)
Kosher salt and freshly cracked black pepperto taste
½loafcrusty breadcut into slices
1clovegarlic
1cupGruyère cheeseshredded
Instructions
Preheat oven to 375 degrees F. Line a medium baking sheet with aluminum foil or parchment paper.
Slice mushrooms and place them onto the prepared baking sheet in a single layer on a large baking sheet. Drizzle the mushrooms with olive oil and toss. Sprinkle with thyme, season with salt, and pepper; toss again.
Place the sheet pan of mushrooms into the oven; roast for 10 minutes. Stir, then roast for another 10 minutes or until they begin to brown around the edges. Remove from oven and set aside.
Switch the oven to broil. Place the slices of bread onto a clean baking sheet; toast for 2 to 3 minutes under the broiler; flip the bread over. Toast for an additional 2 to 3 minutes, or until warmed through and slightly toasted. Remove the pan from the oven.
While hot, rub each slice of toast with the whole garlic clove on each side. The texture and warmth of the toast melt the garlic onto the bread leaving wonderful flavor, without the bite of the garlic.
Top each slice of bread with roasted mushrooms, then top with shredded cheese. Place the pan back in the oven under the broiler, until the cheese melts and starts to brown slightly; about 2 to 3 minutes.
Remove from the oven, garnish with thyme if desired. Serve warm.
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