Root Vegetable Toasts with Creamy Mushroom Spread
This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten! They contain no lactose ingredients, 60 calories per slice, and are Non-GMO Project verified. Make them your go-to-choice for a smart and satisfying snack!
Made with:
Gluten Free Sesame & Sea Salt
Ingredients
FOR THE ROASTED VEGETABLES: 2 SMALL GOLDEN BEETS, PEELED AND CUT INTO ½” THICK WEDGES
2 SMALL RED BEETS, PEELED AND CUT INTO ½” THICK WEDGES
1 MEDIUM CARROT, PEELED AND CUT INTO ½” THICK SLICES ON THE DIAGONAL
1 MEDIUM PARSNIP, PEELED AND CUT INTO ½” THICK SLICES ON THE DIAGONAL
2 TABLESPOONS OLIVE OIL
1 TEASPOON FINE SEA SALT
½ TEASPOON BLACK PEPPER
FOR THE MUSHROOM SPREAD: 2 TABLESPOONS UNSALTED BUTTER
2 SHALLOTS, CHOPPED
2 GARLIC CLOVES, FINELY CHOPPED
4 SPRIGS FRESH THYME
1 POUND MIXED MUSHROOMS, CLEANED AND SLICED
1 TEASPOON FINE SEA SALT
½ TEASPOON BLACK PEPPER
1OZ CREAM CHEESE, CUT INTO SMALL CUBES
FOR SERVING: 8 GLUTEN FREE SESAME SEA SALT WASA
1/4 CUP FRESH PARSLEY, CHOPPED
How to:
1.
Preheat oven to 400℉. On one side of a large sheet pan combine golden beets, carrot, and parsnip. Keep red beets on the other side of the sheet pan to prevent their color from bleeding into the other vegetables. Drizzle all vegetables with oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, 25-30 minutes.
2.
While the vegetables roast, in a large skillet melt butter over medium heat. Add shallots, garlic, and thyme and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms, salt, and pepper and cook, stirring occasionally, until the mushrooms have released their juices and the juices have evaporated, 8-10 minutes.
3.
Transfer mushroom mixture to a food processor and add cream cheese. Pulse until finely ground.
4.
To serve, spread Wasa with mushroom mixture, top with roasted vegetables, and sprinkle with parsley. Serve immediately.
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