Creamy goats cheese, earthy mushrooms, charred corn and a little coriander chilli oil just screams out that this veggie toast is gonna be a serious flavourbomb! I've served it to vegetarians & meat-eaters alike and everyone has been coming back for more! My advice is to read on and whip this up for Sunday lunch soon and invite the crew round for tasty snacks 😉
sponsored by George's Folly, Fleurieu Peninsula
Why I Love This Recipe
- its frickin delicious
- feeds a crowd
- can be served family style so less work for you 😉
- uses easy to find ingredients
- ready in 20 minutes
Anything on toast and I'm sold! There is something just so perfect about toast. Is it the texture, the fact you can pick it up and eat it with your hands or maybe it's simply just the carbs! This veggie toast has it all - meatiness from the mushrooms to please the meat-eaters, freshness from the corn and coriander chilli oil and beautiful creamy goat cheese too. Serve them already prepared to be fancy or stick it all out on the table family-style and let everyone tuck in!
Ingredients Needed
The beauty of this veggie toast is you can find all the ingredients in pretty much any grocery store! Don't be worried about using "fancy" ingredients to make this. Yes, I used shiitake mushrooms for their extra 'meatiness' but you can substitute button mushrooms, brown mushrooms or even go fancy with girolles!
- bread - get a loaf of fresh bread like sourdough or pane di casa and cut it thick, drizzle with oil and grill it up
- corn - fresh corn on the cob works best to char/grill but you can also use frozen and just fry it up quickly
- mushrooms - I've gone with shiitake but honestly you can substitute most mushrooms
- goat cheese - I used a marinated goat cheese for a little extra flavour but any soft goat cheese or goat curd will work beautifully to spread on the grilled bread
- dressing - coriander, oil, chilli & lime make up a simple dressing that adds an extra layer to this toast but will work with chicken, fish and most grilled veggies
This dish, as you can see doesn't require too much thinking, finding obscure ingredients or actual time to make so why not keep scrolling to the recipe card and whip it up asap. Heck, add a poached egg and it's breakfast 😉
Coriander Chilli Oil
This is a simple oil that can be used in many things other than my veggie toast recipe. Think grilled chicken, grilled vegetables, pan-fried fish and you will be on the right track! The coriander and chilli work really well with the charred corn notes and the earthiness of the mushrooms.
Simply, chop up some coriander, finely chop your red chilli and mix it together with olive oil, lime juice and a pinch of salt. That kick and acidity from the lime really lifts the whole dish.
Alternatively, if you aren't a coriander fan you could use tarragon or even parsley too.
Preparing The Toast
Veggie toast couldn't be easier to make - IMO. Start by getting all your ingredients to hand. I can't stress enough when cooking something, especially for the first time how important this is. Make sure your ovens are on or BBQ is lit if required and read the recipe. All this seems like common sense. But, you will be surprised at how many people fail because they don't follow those simple steps.
There are literally 4 main steps to making this deliciously simple veggie toast
- Make the salsa/dressing - do this by chopping the chilli and coriander finely and mixing with olive oil and lime. Set this aside and get the rest going
- Char the corn - add some oil & salt to your corn and then using either your BBQ or grill pan char up those kernals for a smokey, sweet, charred flavour
- Fry the mushrooms - slice them into evenly sized pieces (remember mushrooms will shrink when cooked) and fry them in a hot pan with a little oil. Let the pan do the work, don't toss them around just let the hot pan give them a good sear. Once browned, toss them with some butter to finish and then add a pinch of salt at the end
- Grill the bread - add a little olive oil to the bread and char the bread on either side
After this, all you need to do is put it together. Spread some goat cheese on the bread, toss the corn and mushrooms together and place on the bread and finish with a little chilli oil. Alternatively, serve family-style and let everyone build their own veggie toast
TOP TIP - add salt at the end when cooking mushrooms. Salt will release the excess water in the mushrooms and won't allow for a nice browned mushroom!
Veggie Toast Wine Pairing
Another cracking wine today from George's Folly! I'm yet to have a bad one and coupled with the fact they come in at under $30 means I'm able to grab a few of each to crack when Little Miss AnotherFoodBlogger is being well, a 5 year old!
Rousanne isn't a wine you see a huge amount of here in Australia. Typically it comes from France, the Rhone region to be exact. But, nowadays we are seeing a lot of European grapes here in Australia and I for one am loving it.
The wine pairs so well with my veggie toast. Jodie, the brains behind George's Folly recommends it to be drunk with spicy food or a cheese platter. Both sounds perfect to me! I think the mixture of charred bread topped with creamy and salty goat cheese, fresh corn, earthy mushrooms and a little chilli oil and a glass of George's Folly 'off with the fairies' Rousanne is exactly what you want with this snack or lunchtime dish. The wine is super textural, almost a little oily on the palate. Peaches and pears are the fruit notes that come to mind immediately along with some olive notes on the back palate. A lovely balance of acidity and good length on the wine
Alternative Toast Recipes
Inspired by my veggie toast? Love eating things on toast or just want more carbs in your life? Check out these other toasty recipes of mine and a few from some friends too!
Steak, Brie & Anchovy Salsa Toast by Yours Truly
Marinated Eggplant Toast by Marcella Cantatore of 'Marcellina in Cucina'
Pan Con Tomate by Yours Truly
Butternut Squash & Bacon Crostini by Haley Aldoroty of 'Cozy Cravings'
Teriyaki Salmon Toast by Yours Truly
10 Minute Crispy Chickpea Toast by Elly Kolesar of 'The Powdered Apron'
Happy Cooking & Happy Eating Friends!!
Ingredients
- 200 g shiitake mushrooms
- 2 ears corn
- 100 g goats cheese
- 4-8 slices crusty bread
- 5 tbsp olive oil
- 1 knob butter
- 1 pinch salt
Dressing
- 1 finely chopped red chilli
- 1 tbsp lime juice
- 2 tbsp chopped coriander
- 6 tbsp olive oil
- 1 pinch salt
Essential Tools
- Chef Knives
- Chopping board
- BBQ or grill pan
- frying pan
- mixing bowl
Instructions
Dressing
- Mix all ingredients together, taste and adjust seasoning. Store in the fridge until ready
Bruschetta
- Clean and slice mushrooms into even sized pieces
- Add 2 tbsp oil and salt to the corn. Grill on BBQ or grill pan for approx. 5 minutes or until charred. Slice corn kernels from corn ear
- Grill bread on BBQ or grill pan and start to cook mushrooms
- In a very hot pan add 3 tbsp oil and fry mushroom for approx. 4 minutes or until browned *see tip*
- Add a knob of butter and cook mushrooms for a further minute and then combine with corn
- Spread goats cheese onto grilled bread, top with corn mixture and drizzle with dressing
Notes
Tips/Tricks
- when frying mushrooms ensure the pan is smoking hot, use oil and don’t touch the mushrooms for a couple minutes. This will allow them to get a nice sear on them before you toss.
- add butter at the end of cooking mushrooms for a nice glossy buttery finish and to help brown them more. If you add butter at the start it will burn by the time you finish
- salt the mushrooms at the end as the salt will release moisture and not allow the mushrooms to caramelise in the pan
- you can use frozen corn instead of fresh corn. Defrost it and then toss it in the pan with the mushrooms for a minute to cook
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