We have had a long weekend here in Canberra and I have missed being home in Queanbeyan. I work in Canberra but live across the border in NSW, which means that each year on Canberra Day I am on holiday but it is business as usual in Queanbeyan. I get to do all sorts of errands that are normally a pain to squeeze in to a work day plus I have that smug satisfaction of not being at work while other people are. If only it was for more than one day. Unfortunately reality kicks in again the next day. But the weather was just beautiful over the weekend and I really can’t complain about my life. I love this time of year when summer is on the wane with chilly mornings but the days still warming up. There is a lovely briskness to my morning walks with the dogs.
Part of my wonderful reality is that I love goats cheese. It is lovely subtle, creamy cheese that works well in cooking. It doesn’t provide a strong cheesy taste but I like to use it more as a softner of other strong flavours. But when I use it to make a meal just for me, I often have leftovers and goats cheese is one item in my fridge I am not willing to waste.
What I usually do with this leftover cheese is smearing it on some toast and munch on this simple treat. But moving in to Mum and Dad’s meant I had some other leftovers that needed using up, resulting in this delicious tomato, mushroom and proscuitto on toast with goats cheese. It is such a simple dish to make but the flavours are big and it is quick to make. It is very hard to go wrong when you have goats cheese and add proscuitto to the mix, you are on a guaranteed winner. This is a great quick lunch that has about 340 calories in it, so you can enjoy delicious without going over the top.
The prosciutto was leftover from a wrapped chicken breast meal I am trying out. I have made it once but want to have one more go this week before I share it with you. Mum and Dad are going to guinea pigs for me which will make a change as I normally just rely on my own tastebuds. I am bit worried they will find it a bit salty. Since being diagnosed with high blood pressure Mum has cut back quite a bit in using salt in her cooking but I can’t say I have taken that leap yet!
- 1 tsp olive oil
- 20g of proscuitto, chopped (bacon would be a good second option if you don't have proscuitto)
- 5 white mushrooms, sliced
- 4 cherry or grape tomatoes, halved
- 30g of goats cheese - a soft spreadable kind
- 1/2 tsp of minced garlic (equal to half a clove)
- 1 slice of your favourite bread
- Heat the oil in a frypan (skillet) over a medium-high heat
- Add the garlic and fry until starting to go brown, about 1 minute
- Add the mushroom and proscuitto and fry until starting to go crispy, about 5 minutes
- Add the tomatoes and warm through, about 2 minutes
- Toast the bread in the toaster
- Smear the toast with the goats chees
- Top the toast with the mixture from the frypan