Kale Pesto & Grilled Tomme Toast
Image source: TallTree
French Bread or Sourdough
King Oyster Mushrooms (2 pcs) ‡
Tomme Cheese, sliced (1 block) ‡
Kale Pesto (1/2 cup) ‡
A2 Ghee (1 tbsp) ‡
Olive Oil (1 tbsp)
Sea Salt, to taste
‡: available in Tall Tree Organic Subscription
Slice the mushrooms length wise and drizzle with olive oil and sea salt. Heat a frying pan on high heat and then put the mushrooms inside and cook till soft and tender. Remove from the pan.
Spread the kale pesto on 4 slices of the bread. Add the sliced tomme cheese and the mushrooms and then top with the remaining slice of bread.
Add the ghee to the frying pan and then fry each side of the bread sandwich till it turns golden and the cheese melts, over medium heat.
Slice and serve!