Chef's Selection Recipe

Prep

Bring all ingredients to room temperature if possible. Halve the cherry tomatoes, slice mushrooms, mince shallot and garlic, zest the lemon and squeeze 1 tablespoon of juice, and toast the bread slices until lightly golden. Crumble the goat cheese and measure parmesan and microgreens.

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium heat until butter foams. Add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn’t brown.

Cook mushrooms & tomatoes

Increase heat to medium-high, add remaining 1 tbs olive oil, then add sliced mushrooms in an even layer. Let mushrooms sear without stirring for 2 minutes, then stir and cook another 3–4 minutes until browned and most moisture has evaporated. Add halved cherry tomatoes and cook 2 minutes until they begin to soften.

Deglaze & finish vegetable mix

Pour in 1/4 cup white wine (or broth) to deglaze the pan, scraping browned bits from the bottom. Cook until liquid reduces by half, about 1–2 minutes. Add sea salt, black pepper, and fresh thyme leaves. Stir in lemon zest and 1 tablespoon lemon juice.

Wilt spinach & combine cheeses

Add the baby spinach to the skillet and cook 1–2 minutes until wilted. Turn off the heat and stir in crumbled goat cheese and grated parmesan, reserving a little parmesan for finishing. Mix gently until cheeses begin to melt and create a loose, creamy coating on the vegetables. Taste and adjust salt/pepper.

Toast finish & garnish

Spread a thin smear of remaining butter (if desired) on toasted bread slices. Spoon a generous portion of the warm vegetable and cheese mixture onto each toast. Drizzle each with a little honey (about 1/4 tsp per slice) to balance acidity. Finish with microgreens or mixed herbs and a light sprinkle of reserved parmesan and a grind of black pepper.

Serve

Arrange the assembled toasts on a platter, serve immediately while warm. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet so the cheese remains creamy.