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Seared Cheddar Triangles with Sautéed Mushrooms and Spinach

Seared Cheddar Triangles with Sautéed Mushrooms and Spinach

I think this would be an interesting appetizer or h'orderve to hold people over until Dinner is served on Thanksgiving  

Ingredients

  • 4 slices crusty bread, halved   (GF bread)
  • 8-1 ounce slices of Cabot Sharp Cheddar, triangle shaped (cut a block of cheese in half, then slice each new block into thirds, lengthwise. Then slice each square into triangles)
  • 2 cups mushrooms, chopped   
  • 2 cups fresh spinach   
  • 1 tablespoon olive oil   
  • 1 tablespoon balsamic vinegar   
  • Salt and pepper to taste 
  • Panko bread crumbs

Directions


  1. Saute mushrooms. Heat olive oil in a sauté pan and add mushrooms with balsamic and a dash of salt and pepper. Cook down until soft, about 5-7 minutes. Remove from pan.   
  2. Lay out your bread slices and place some spinach leaves on each.    
  3. Dip each cheese triangle into some panko to lightly coat.    
  4. Place cheese slices into heated sauté pan; about medium-high heat. Cook for about 20 seconds and quickly remove from pan and place on top of the spinach.
  5. Lastly, top it all off with the mushrooms.

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