No Guilt Southwestern Corn, Kale and Quinoa Salad

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

This No Guilt Southwestern Corn, Kale and Quinoa Salad is the perfect healthy, make-ahead meal that will please the whole family!

How, oh how is it August already?? This summer has just flown by but, hey, we still have at least a month left, so let’s make the most of it, shall we? It may mean different things to different people, but I think one thing we can all agree making the most of summer does NOT mean is spending a ton of time in the kitchen – which is why you need some of this No Guilt Southwestern Corn, Kale and Quinoa Salad in your life.

With the little one keeping me busy and the beautiful weather keeping us outside, I’ve personally found myself in the kitchen less than I have probably ever been in my life, which means I am loving anything that I can make a big batch of in advance. I need to be able to come home from a morning at the beach, reach into the refrigerator and have lunch there waiting for me – because goodness knows the little one will NOT wait for me to whip up any sort of elaborate meal!

This Southwestern Corn, Kale and Quinoa Salad is just what my summer-loving heart ordered. Full disclosure, this recipe was inspired by a Trader Joe’s salad I grabbed in complete haste one day when I knew there was nothing waiting for me at home for lunch. Yes, it was a quinoa salad (which, on its own can be quite drab) but somehow the sweet corn, juicy tomatoes and creamy poblano-cilantro dressing all complemented each other just perfectly. So I set out to make my own version!

A healthy, make-ahead salad that's packed with protein and nutrients.

The salad part was pretty obvious – quinoa, corn, kale, tomatoes and some chunks of poblano pepper for good measure – but then came the dressing. I loved the creaminess of the dressing in the TJ’s version, but if this was going to be my go-to grab-and-go lunch, it needed to be as healthy as possible – which meant, Greek yogurt! I love how thick and creamy it is while also having so many nutritional benefits. And, honestly, I knew that all the other ingredients I’d be adding in were so packed with flavor that that was all I needed.

Speaking of those other ingredients – garlic, cilantro and roasted poblanos, I’m looking at you! I knew that would be all I needed to make this No Guilt Southwestern Corn, Kale and Quinoa Salad of mine a reality.

So, it’s pretty obvious that this recipe is packed with flavor, but the other thing I love so much about it is how much of it can be prepped in advance. Literally each of the steps that requires cooking can be done up to a few days ahead of time, so you can work on it whenever you have a free minute (or 10) in the kitchen. And, once it’s done and assembled, you’ll have enough Southwestern Corn, Kale and Quinoa Salad to last you at LEAST a week.

Meal prep lovers unite! This No Guilt Southwestern Corn, Kale and Quinoa Salad is nutrient-rich and will give you an entire week of healthy lunches.

If those aren’t all signs of a winning recipe, I don’t know what would be!

Maybe it’s time you see for yourself… 😉

No Guilt Southwestern Corn, Kale and Quinoa Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

Course: Main Course, Salad, Side Dish
Keyword: make-ahead, meal prep, quinoa, southwestern
Servings: 8 people
Calories: 355 kcal
Author: CaliGirl Cooking
Ingredients
For the salad:
  • 2 cups uncooked quinoa
  • 1 poblano pepper
  • 2 ears of corn, kernels cut off the cob
  • 1 tablespoon butter
  • 2 cups cherry tomatoes, halved
  • 2 cups kale, destemmed and cut into bite-size pieces
For the dressing:
  • 1 cup plain, non-fat Greek yogurt
  • 1 poblano pepper
  • 4 cloves garlic, peeled
  • 3/4 cup cilantro leaves
  • 1/4 - 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
Instructions
  1. Cook the quinoa according to package directions. (I usually put one part quinoa to two parts water in a saucepan, bring it to a boil, turn it down to a heavy simmer and let cook with the lid on for about 10 minutes, or until water is absorbed.) Fluff gently with a fork and let cool completely.

  2. Next, you’ll want to cook the peppers (both of them) and the corn. If you have a gas stove, simply cut the stem off of the peppers and hold them over a burner until they are lightly charred. If you have an electric stove, you may have to head to your grill to get that nice looking char. Let cool and then cut one pepper into large chunks and one into a small dice.

  3. For the corn, heat 1 tablespoon of butter in a medium saucepan over medium-high heat. Once the butter is melted, add the corn kernels and cook, stirring occasionally, until they are golden brown and smell caramelized. Remove from heat and let cool. 

  4. The final thing you’ll want to prep before assembling the salad is the dressing. Combine all dressing ingredients (including the charred poblano that is in large chunks) in a blender, omitting the olive oil and salt for now. Blend until ingredients are fairly creamy, then start streaming in the olive oil, until you come to a consistency you like. Finally, season with salt. 

  5. In a large bowl, combine all salad ingredients – quinoa, corn, diced poblano, kale and tomatoes – then pour on dressing and stir to combine. Salad will keep for up to a week in the refrigerator!

An Afternoon at Folded Hills: A Central Coast Treasure

A recap of our fun and DELICIOUS afternoon at Folded Hills – a Central Coast treasure that is definitely worth adding to the itinerary for your next California visit!

Folded Hills is a working farm, winery and historic home - a Central Coast treasure!

I’ve lived in Santa Barbara for five years now and I’m still discovering new and exciting places every day, meeting more fabulous people and learning about places that I just HAVE to visit. When I attended a Women in Wine dinner a few months ago – celebrating some of the best female winemakers in Santa Barbara County – I was blown away by the strength and presentation of all these ladies, and there were a few who really stuck out.

The very first wine I tasted that night was a rosé from Folded Hills, and I knew immediately that this was a winery I needed to become familiar with. So when the opportunity arose to head there for an afternoon visit with my gal Hana-Lee (from Wander & Wine) and owner Kim Busch, I absolutely could not (and would not) refuse.

The wines of Folded Hills are all handcrafted by winemaker Angela Osborne.

But it wasn’t just the wine that piqued my interest about this place. After all, it’s not very often that I encounter a winery that’s also a fully functioning farm, practice polo field and historic residence. And did I mention the baked goods? I mean, the cookie and Rice Krispie treats are reasons in themselves to make a stop the next time you’re cruising down the 101.

We arrived at the Folded Hills farmstead on a Friday afternoon and met up with Kim, who had come armed with not only the above-mentioned baked goodies but also buckets full of food for their furry farm animals. Our babes loved watching her feed the pigs, donkeys and goats almost as much as Hana-Lee and I loved the giant chocolate chip cookie we shared.

Stop by the Folded Hills Farmstead for a giant chocolate chip cookie the next time you're driving up the 101.

Next was a four-wheel drive through the vineyards, up and over the hills to the dock of the property’s own private lake to sample the August White and, my favorite, the Estate Lilly Rosé. In our conversations with Kim on that dock, it became quite apparent that there are big things in store for Folded Hills – from the tasting room that’s opening up early next year to the exclusive wine club member perks they’re developing – and I can’t wait to see it all unfold 😉

The dock at Folded Hills is the perfect place to enjoy a glass of Lilly Rose.

The Folded Hills Lilly Rose is the perfect sipper for a warm summer's day.

From the dock we headed further into the property, with a quick stop to feed the Clydesdales and tour the newly remodeled guest house before winding up on the back porch of the family’s historic home to taste the last two wines, the August Red and the Ballard Canyon Grenache. I already knew I loved the rosé, but after tasting all these other wines it’s quite apparent that winemaker Angela Osborne is doing everything right.

Folded Hills owner Kim Busch stops to feed the Clydesdales.

Folded Hills' August Red Wine pairs perfectly with a plate of cheese and charcuterie.

If you’re looking to add a stop at Folded Hills to your next California Coast travel itinerary (and you most certainly should) take special note: the Farmstead is open weekends through October and, until construction is complete on the new tasting room (hopefully next spring), you’ll have to call or email in advance to taste the wine. But man, is it worth it!

Until the tasting room opens, you can sign up for Folded Hills’ mailing list to be notified of new releases when they’re available and, if you live in Santa Barbara, you might be able to find the rosé at a couple of our local wine shops (email me for specifics!) In the meantime, I highly recommend you stop by Folded Hills on your next trip up or down the 101 (the turn-off is approximately 30 minutes north of Santa Barbara) – if nothing else but for a giant chocolate chip cookie!

A lovely afternoon at Folded Hills with delicious wine, a farm tour and good friends!

Healthy Carrot Cake Pancakes (Baby-Friendly!*)

With whole grains and naturally sweetened, these Healthy Carrot Cake Pancakes are the perfect make-ahead bite for you AND all the little ones in your life. Who doesn’t like carrot cake for breakfast?

These Healthy Carrot Cake Pancakes (with no added sugar) are the perfect recipe for baby-led weaning, but all babies will enjoy them!

*This post is the first in a series of recipes I’ll be doing that ascribe to the philosophy of baby-led weaning, which is the method we have chosen to introduce solids to our little one. We’ve already tested her on all the potential allergens included in the ingredients (eggs, wheat, etc.) and she shows no sensitivity. Please use your discretion to decide if these recipes will be right for your babe. Mother always knows best!

All right mamas, you’ve been waiting so patiently and it’s finally here: my first baby-friendly recipe post! If you’re following me on my @caligirlkids (formerly @caligirlmomma) account, then you’ll know that we’ve been doing baby-led weaning with our little one. If you’re not familiar with baby-led weaning, the basic gist of it is trading in purees, mashes – your typical baby food – for solids and whole foods, essentially whatever you’re eating. You’re meant to allow your kid to explore, feed themselves and have a sense of autonomy about what they do and do not eat, which will (hopefully) set them up to be a more adventurous eater in the future.

We started our little one on solids shortly before she turned 6 months old, and it has been so fun watching her explore, try new things, learn how to chew and swallow, etc. She’s eaten curry-roasted squash, salmon, omelets, so many things. In fact, we have yet to find something she absolutely refuses to eat.

In the few months we’ve been doing baby-led weaning, one of my favorite things to make Raia is some sort of baked good with a hidden veggie inside. She loves grabbing on to pancakes, muffins, etc. because they are fairly easy for her to grasp, and I love the fact that she is getting a serving of vegetables at the same time (and, let’s be honest, what kid doesn’t love carbs?)

You won't be able to keep little hands off of these baby-friendly Healthy Carrot Cake Pancakes!

The only thing I have NOT loved about the “hidden veggie” method is the fact that you usually have to roast or steam the vegetable before you blend up the batter and, quite honestly, I usually don’t have time for that! So when I had a bunch of leftover carrots sitting in the refrigerator, rather than turning on the oven or stove, I decided to grate them and then throw them into the batter.

Since babies are more sensitive to sodium than adults, I never add salt to Raia’s baked goods (or really anything I make her, for that matter.) Instead, I get creative with herbs and spices. For these Carrot Cake Pancakes, for example, I added the OG spices clove, nutmeg and cinnamon.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

I’m also really cognizant of how much sugar goes into everything I bake her. Banana and unsweetened applesauce are always great ways to add a touch of sweetness without too much added sugar, but in this particular case I opted to use some unsweetened apple butter we had sitting in the refrigerator. Finally, eggs and just a couple of tablespoons of flour (whole wheat, oat or almond would all work) bind everything together.

I love how every ingredient of these Healthy Carrot Cake Pancakes is just thrown into a blender and poured directly into the baking pan. Once baked, I often throw all of the goodies into the freezer and defrost as needed to cut down on food waste. It’s also great to have a stash of different things to choose from.

Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!

I’ve got a lot more baby-friendly recipes coming your way soon but, in the meantime, if you have any questions or special requests, shoot me an email or leave them in the comments below!

Healthy Carrot Cake Pancakes (Baby-Friendly!)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These healthy pancakes are every child's dream. They taste just like carrot cake but use only whole grains and have no added sugar - the perfect breakfast or snack for babies and adults alike!

Course: Breakfast
Keyword: baby-friendly, baby-led weaning, carrots, healthy, pancakes
Servings: 6 pancakes
Calories: 58 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup grated carrot
  • 2 eggs
  • 2 tablespoons flour (whole wheat, oat or almond)
  • 1 tablespoon unsweetened apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Unsalted butter for the pan
Instructions
  1. Combine all ingredients (except butter) in a blender and blend on high until everything is combined. 

  2. Melt a small pat of butter in a medium saucepan over medium heat. Once butter is melted and pan is hot, ladle in the batter to make silver dollar size pancakes.

  3. Cook pancakes over medium heat until edges begin to set, then flip and cook until batter is no longer runny. 

  4. If you are working in batches, add another pat of butter when you start a new round.

  5. Enjoy!

 

A Summer Beach Picnic + Strawberry Rhubarb Pie with Amaretto Crust!

Some of early summer’s star produce comes together beautifully in this perfectly balanced Strawberry Rhubarb Pie with Amaretto Crust.

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect dessert recipe for any beach picnic, BBQ or fancy dinner party!
Photo: Meg Sorel

As someone who left a sufficiently cushy job in the corporate world to become self-employed, one of the most frequent questions I’m asked is, “Do you ever miss being in an office with coworkers?” And my answer is always, “Honestly, no.” Sure, the self-employed world can be lonely at times, but I consider myself AMAZINGLY lucky to have found a solid group of like-minded ladies (and yes, even some men) who have also set out on their own and forged a path for themselves in the world of entrepreneurship, specifically in the food, beverage and entertaining bizzes.

Recently, a few of us got together to kick off summer with a beautifully styled beach picnic featuring some incredibly delicious food and wine. Since I’ve been itching to refine my pie-making skills, I offered to bring one showcasing some of my favorite fruits of the season thus, this Strawberry Rhubarb Pie with Amaretto Crust was born.

A fun and fresh Strawberry Rhubarb Pie with a flaky amaretto crust. The perfect summer dessert!
Photo: Meg Sorel

Here’s what everyone else brought/contributed (with live links to their posts/websites!)

Le Petit Chef

Denisse is a private chef and food photographer based here in Santa Barbara and brought the most refreshing Poached Lobster Salad with Peaches, Shaved Fennel and White Corn and delectable Crab Toasts with Heirloom Tomato & Charred Scallion Aioli.

The Oyster Tin

Jamie (also a private chef) just started this “micro-shuckery” here in SB and, let me tell you, you haven’t lived until you’ve tasted these oysters. She brought both raw and BBQ oysters to our little picnic and the BBQ sauce on the cooked ones was just insane!

FOLD

Not only does Viktoriya make some of the most beautiful table linens, she’s also a pro at food and prop styling, She made our entire picnic set-up look like a dream…I only wish I could bring her (and her beautiful napkins and tablecloths) along with me for every picnic I go on!

Wander & Wine

If you plan to serve wine at any get-together you’re hosting, you’ll want to invite Hana-Lee. She chose the perfect wines to pair with each of our dishes. I couldn’t believe what a perfect match the Riverbench Demi-Sec Sparkling Wine was for my Strawberry Rhubarb Pie!

Meg Sorel Photography

Even though she stepped in for another photographer at the last minute, Meg was an absolute dream to work with and captured all of the beautiful images you see here and on the others’ posts.

Seafood, pie, wine and friends. What more can you ask for with a summer beach picnic?
Photo: Meg Sorel

Okay, now back to this pie. First, raise your hand if you (like me) are totally intimidated by pie-making because of the difficulty of making pie dough, rolling it out and then not only getting it to fit just right in your pie plate but also baking it to a beautiful golden brown in perfect synchronization to whatever filling you put inside.

Well, I’m here to tell you good news and bad news:

First, the bad news – it is hard. And it’s most likely not going to be perfect on your first attempt. You will most likely need to refine your practice in order to get it “just right.”

Next, the good news – it gets easier! Practice makes perfect. Once you find a recipe you like and practice it a time or two, you start to get a better feel for how it should look, feel, etc. I’m happy to say that, now that I have a basic pie crust recipe that I feel totally confident in, I’ll be making so many more pies and, after trying this recipe, I hope you will, too!

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect finish to any 4th of July picnic or summer BBQ!
Photo: Meg Sorel
A picture perfect summer beach picnic with seafood, pie, wine and great friends!
Photo: Meg Sorel

There are just a couple of little secrets I want to let you in on that make this “not-your-average” Strawberry Rhubarb Pie recipe:

  1. It’s a fairly popular notion that adding chilled vodka to your pie dough (instead of water) will make it extra tender and flaky due to the alcohol dissolving during the cooking process. You know I’m all about using booze when needed, but for this recipe you’ll find me subbing in amaretto for the vodka, adding that slight nuttiness that goes perfectly with the rest of the components of the pie. For all other aspects of the dough, I turned to my favorite Model Bakery (affiliate link) recipe as a guide – I knew they wouldn’t let me down!
  2. Although the ingredients for the filling are all pretty typical, there is one ingredient that may look a little odd – balsamic vinegar. I added this to bring depth and a slight tang to the filling that pair perfectly with all the almond notes tied in throughout.

I have to say, for being such a novice in this particular aspect of baking, this Strawberry Rhubarb Pie with Amaretto Crust was a pretty huge hit.

A perfect piece of Strawberry Rhubarb Pie with Amaretto Crust is just what you need to cap off a summer meal.
Photo: Meg Sorel

It’s also perfectly portable which makes it a great dish to contribute to any 4th of July celebrations you may be attending this week.

Read on for the recipe!

Strawberry Rhubarb Pie with Amaretto Crust
Prep Time
30 mins
Cook Time
1 hr 20 mins
Chilling time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Some of early summer’s star produce comes together beautifully in this perfectly balanced dessert that's perfect for any warm weather get-together.

Course: Dessert
Keyword: pie, rhubarb, strawberry, summer
Servings: 8 servings
Calories: 669 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into cubes
  • 1/4 cup chilled butter-flavored shortening, cut into cubes (Can use regular shortening too)
  • 1/4 cup amaretto, chilled
For the filling:
  • 1 pound strawberries, hulled and sliced (about 3 cups sliced)
  • 2 stalks rhubarb, sliced (about 2 cups)
  • 1 tablespoon balsamic vinegar
  • 1 cup sugar
  • 1/4 cup flour
For the streusel:
  • 1 cup flour
  • 2/3 cup brown sugar
  • 3/4 cup unsalted butter, chilled and cubed
  • 1 teaspoon amaretto
  • 1/2 cup slivered almonds, crumbled
Instructions
  1. Begin making the dough at least an hour or two before you plan on baking your pie. In a large bowl, whisk together the flour, sugar and salt. 

  2. Next, using a pastry blender, cut in both the butter and shortening until dough is blended but crumbly with some pea-sized pieces. 

  3. Slowly mix in the amaretto using a fork until a loose dough begins to form.

  4. Using your hands, shape the dough into a thick disk. Cover in plastic wrap and refrigerate for at least an hour, or even overnight.

  5. To make the filling, combine strawberries, rhubarb, balsamic vinegar, sugar and flour in a large bowl. Mix until the fruit is evenly coated with the sugar, flour and vinegar. Refrigerate until you’re ready to bake your pie.

  6. Finally, assemble the streusel topping. Mix together all streusel ingredients in a medium bowl, using your fingers as needed to break up the butter pieces and make the mixture even and crumbly.

  7. Pull out your refrigerated pie dough about 15 minutes before you’re ready to start baking. This will allow it to come back down to room temperature a bit and make it easier to roll out. Once your dough is at a “roll-able” temperature, roll it into an approximately 13-inch circle and fit it into a 9-inch pie pan. You may need to trim some edges and work the dough a bit once it’s in the pan to get the crust as uniform as possible. Crimp the ends as desired and then freeze for 15-30 minutes.

  8. Preheat the oven to 400 degrees Fahrenheit. Remove your crust from the freezer and pour in the filling, then top with the streusel. 

  9. Bake pie in your 400 degree oven for 20 minutes, then reduce the oven heat to 350 degrees Fahrenheit. It’s also at this point I recommend putting on a pie shield or covering the edges of your crust with foil to prevent it from burning. Bake pie at this new reduced temperature for one hour to one hour and 15 minutes, or until crust is golden and filling is bubbly. Let cool before serving (preferably with vanilla ice cream!)

 

Mixed Mushroom and Leek Bruschetta

Boy, have I got a delicious treat for you today, and it comes in the form of this Mixed Mushroom and Leek Bruschetta!

Leeks and a medley of mushrooms combine to form a delicious appetizer that's perfect for picnics, entertaining and more!

I sure hope you’re on #teammushroom, because this recipe is chock full of them. If not, you should probably stop reading now and I promise you’ll have better luck with my next post ;-P But seriously, gimme all the mushrooms and nobody will get hurt. I love those little funghi and I’m getting my fair share of them thanks to this new favorite recipe for topping bread!

I’ve made something similar before as part of my homemade Bruschetta Bar, but this Mixed Mushroom and Leek Bruschetta climbs to a whole other level with not one or two but THREE different types of mushrooms plus more leeks than you’ll know what to do with (hint: eat them.) It’s healthy yet filling at the same time and, when piled on top of hearty, freshly baked bread (my fave is a darker sourdough or multigrain loaf) it can easily pass as a light meal.

Another bonus? Even though it CAN be served warm, Mixed Mushroom and Leek Bruschetta tastes just as good when served room temperature (or even cold), making it an ideal dish to serve for entertaining or to take with you for a picnic, to the beach, to a potluck, etc.

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.

As the mother of a very small child with what seems like no time at all to spend in the kitchen, recipes like these are the ultimate lifesaver right now. In fact, don’t put it past me to make a batch on a Sunday and head to the fridge for it multiple times during the week when I want something healthy and quick. As a certified carb lover, it also makes me feel like I’m working some slightly more nutrient-packed foods into my day-to-day.

This Mixed Mushroom and Leek Bruschetta appetizer is best served over slices of your favorite rustic, crusty loaf of bread.

I’m going to keep it short today because, well, it’s 75 degrees out and there are much better things I could be doing than sitting behind my computer, but I hope you are having a wonderful week!

As I’m getting more and more back into regular posts, I’d love to hear what sort of recipes you’d like to see from me. Cocktails? Healthy food? Seasonal fare? Meal prep? Entertaining?

Let me know in the comments below!! xx

Mixed Mushroom and Leek Bruschetta
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Course: Appetizer
Keyword: appetizer, bruschetta, make-ahead, mushroom
Servings: 6 servings
Calories: 259 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 tablespoons butter
  • 1 leek (white part only), sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
  • 1/2 cup cream sherry
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 loaf hearty bread, sliced
  • Olive oil to coat bread
Instructions
  1. Melt butter in a large saucepan over medium heat. 

  2. Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.

  3. Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.

  4. Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat. 

  5. Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)

  6. Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)