Ingredients

• 8  slices rustic wheat bread
• 1/2  of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
• 1  8-oz. pkg. button mushrooms, halved
• 4  cloves garlic, peeled and coarsely chopped
• 1  small red onion, cut in thin wedges
• 2  Tbsp. olive oil
• 4  oz. soft goat cheese (chevre)
•   Fresh basil (optional)

Directions

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.