Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [37]
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CHEESE AND MUSHROOM MELTS
Cheese and Mushroom Melts ([>]) and Warm Green Bean and Tomato Salad with Mint ([>])
Keep mushrooms on hand for this gooey, rich and satisfying open-faced melt. Use a crusty round or other wide loaf that will make substantial-sized slices about 3 inches wide and 6 inches long. If a wide loaf isn't available, cut a long loaf into large diagonal slices.
Cook Time: 15 minutes
Serves: 4
3 tablespoons extra-virgin olive oil, plus more to brush bread
8 ounces large white or cremini mush-rooms, thickly sliced (¼ to ⅓ inch)
2 tablespoons chopped fresh Italian parsley, including tender stems
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 garlic clove, grated
½ teaspoon coarse salt
Freshly ground black pepper
4 large, thick (½-inch) slices whole wheat bread (see headnote)
4 ounces mozzarella, Comté, Manchego, Italian fontina, Gruyère, Parmigiano-Reggiano or other good melting cheese
Heat the oil in a large skillet over medium heat until it is hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, adjusting the heat as needed to maintain a steady sizzle, until the mushrooms are golden and tender, about 5 minutes. Add the parsley, thyme, rosemary, garlic, salt and a generous grinding of pepper and cook, stirring, over low heat, for 2 minutes.
Adjust the oven rack so that the top of the bread will be about 3 inches from the broiler. Preheat the broiler. Arrange the bread on a baking sheet, brush lightly on both sides with oil and broil on one side until lightly browned, about 2 minutes. Turn the bread over and broil for 2 minutes more. Remove the pan from the oven; leave the broiler on. Spoon the mushrooms on top of the bread in a flat layer, dividing evenly.
Use a cheese plane or a vegetable peeler to cut enough cheese into curls or thin slices to cover the mushrooms on each slice of bread. Return the pan to the broiler and broil until the cheese melts, about 2 minutes. Serve hot.
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Make a Meal
Serve with a green salad with fresh or dried fruit, Warm Green Bean and Tomato Salad with Mint ([>]) or Lentil and Vegetable Soup with Smoked Paprika ([>]).
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TOASTED ITALIAN BREAD WITH MOZZARELLA, TOMATO AND OLIVES
Childhood memories of a favorite after-school snack of broiled mozzarella cheese on thick slices of Italian bread inspired this delicious open-faced sandwich. It's hearty enough for lunch, with a side of greens or a bowl of soup.
Cook Time: 10 minutes
Serves: 2 or 4
Extra-virgin olive oil
4 thick slices Italian bread
1 cup coarsely shredded mozzarella cheese
4 tomato slices
2 tablespoons coarsely chopped pitted Kalamata olives
Heat a thin film of oil in a skillet large enough to fit all the bread (or make the sandwiches in batches, if necessary). Add the bread and cook over medium-low heat until golden, about 3 minutes. Turn the bread with a spatula and mound ¼ cup mozzarella on each slice. Top each with a tomato slice and sprinkle with the olives.
Cover the skillet and cook until the cheese is melted and the bread is golden on the bottom, 3 to 5 minutes. Serve immediately.
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Make a Meal
Serve with Farro and Kale Soup with Orange Gremolata ([>]) or Curried Chickpea Soup with Summer Vegetables ([>]).
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QUICK MELTED COMTÉ CHEESE CRISPS
Shredded Tuscan Kale, Tomato and Avocado Salad ([>]) with Quick Melted Comté Cheese Crisps ([>])
Whenever I'm faced with a half-eaten loaf of good bread, I stuff it into a zip-top plastic bag and freeze it for another day. Then I thaw it partially and, with a serrated knife, cut it into ½-inch (or thinner) slices, brush the slices with olive oil and toast, adding a thin slice of cheese during the last few minutes. These crisps, once made, will keep in an airtight bag or container for a week or more.
Cook Time: 20 minutes
Serves: 4 or more
8 or more thin (¼ to ½-inch) slices oval or round rustic bread
1–2 tablespoons extra-virgin olive