Mini Porcini and Chèvre Pizzas
1 0.5-oz. pkg. dried porcini mushrooms
4 cloves garlic, minced (about 4 tsp.)
4 whole-wheat English muffins, split
3 Tbs. sun-dried tomato paste
1 5.5-oz. pkg. fresh herb goat cheese
- Combine mushrooms and 1 cup boiling water in small bowl, and soak 30 minutes. Remove mushrooms with slotted spoon, and finely chop. Strain liquid through sieve into saucepan.
- Add chopped mushrooms and garlic to mushroom liquid, and bring mixture to a boil. Reduce heat to medium, and simmer 5 minutes, or until liquid is almost evaporated.
- Lightly toast English muffins. Spread each muffin half with tomato paste, and top with mushroom mixture.
- Preheat broiler. Divide goat cheese into 8 equal portions, and place one in center of each muffin half. Place muffins on baking sheet, and broil 1 to 2 minutes, or until heated through. Serve immediately.