These light, easy to make toasts deliver restaurant style snack appeal with a healthy twist.

Ingredients:

2 tsp (10 mL) olive oil
6 oz (180 g) sliced mixed wild mushrooms such as portobello, shiitake, cremini, and oyster, about 2¼ cups (550 mL)
3 green onions, thinly sliced
2 tsp (10 mL) chopped fresh rosemary
½ tsp (2 mL) pepper
¼ tsp (1 mL) salt
¼ cup (50 mL) tomato juice
1 tsp (5 mL) balsamic vinegar
1 oz (30 g) skim-milk mozzarella, very thinly sliced
8 Grissol® 12 Grain Melba Toasts

Preparation:

Preheat the oven to 300F (150C). Heat the oil in a medium-size, non-stick skillet set over medium-high heat. Add the mushrooms, onions, rosemary, salt and pepper to the pan. Cook, stirring, for 8 minutes or until the vegetables are tender and browned. Stir in the tomato juice and balsamic vinegar and bring to a boil. Cook, stirring, until the liquid is slightly reduced. Remove the pan from the heat.Divide the mixture between the toasts. Top with the sliced cheese and pop into the oven for 2 minutes or until the cheese is softened. Makes 8 servings.

Helpful Hints:

To make ahead, prepare the mushroom mixture and reserve. Spoon the mixture onto the toasts set on a cookie sheet. Bake toasts in a pre-heated 350F (180C) oven for 5 minutes, or until warmed through.