Gouda Cheese and Balsamic Mushroom Toast

Instructions

• • In a pan, melt the butter, then sauté the leeks for 2 minutes.
  • Add the mushrooms and cook for another 5 minutes.
  • Season with salt, pepper, thyme, and balsamic vinegar.
  • Cook over medium heat for an additional 5 minutes, allowing the liquids to evaporate and the balsamic vinegar to glaze the mushrooms. Then, set aside.
  • Bake the baguette slices in a preheated oven at 200°C until they are lightly toasted, approximately 1 minute.
  • Add a slice of Puck Natural Gouda Cheese Slices, top it with the mushroom mixture, and then another layer of cheese.
  • Return the mushroom-topped bread to the oven and bake for another 2-3 minutes, or until the cheese is melted and golden.
  • Serve and enjoy.