Half Baked Harvest · by Tieghan Gerard★ 4.5 (8)
Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 34%
CARBS 44G32% OF CAL
3G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 32G54% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted sourdough bread topped with sautéed mushrooms, sage pesto, goat cheese, and pomegranate. Earthy, creamy, and slightly tart, ideal for a light lunch or appetizer.
starteramerican⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10-12 fresh sage leaves
- 1/2 cup raw kale
- 1/3 cup shelled pistachios
- 1/3 cup grated parmesan cheese
- 1/2 cup olive oil
- salt (to taste)
- crushed red pepper flakes (to taste)
- 8-12 ounces button mushrooms
- 1/4 cup balsamic vinegar
- 4 tablespoons unsalted butter (softened)
- 1/2 teaspoon garlic salt
- 1 loaf of artisan sourdough bread (sliced (use gluten free if needed))
- 6 ounces goat cheese
- 4 ounces fontina cheese (shredded)
- arils from one pomegranate (optional)
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 34%
CARBS 44G32% OF CAL
3G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 32G54% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 980mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 192mg
- Calcium
- 254mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.