Name: Mushroom bruschetta with parmesan and rocket
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: spray oil; 4 thick slices ciabatta bread; 1 clove garlic, peeled, halved; 200 gram button mushrooms, halved; 20 gram baby rocket leaves; 1/4 cup shaved parmesan; Dressing; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed; 1/2 teaspoon finely chopped parsley; 1/2 teaspoon finely chopped thyme

Mushroom bruschetta with parmesan and rocket

Topped with roasted mushrooms, shaved parmesan and and a fragrant garlic drizzle, this tasty bruschetta is quick to prepare and makes a delicous gourmet savoury breakfast or early lunch.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

spray oil

4 thick slices ciabatta bread

1 clove garlic, peeled, halved

200 gram button mushrooms, halved

20 gram baby rocket leaves

1/4 cup shaved parmesan

Dressing

2 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

1/2 teaspoon finely chopped parsley

1/2 teaspoon finely chopped thyme

Method

1.Spray a chargrill with oil and preheat on medium. Chargrill bread 2-3 minutes each side, until crisp. Rub one side of each slice with the halved garlic. Set aside.

2.Chargrill mushrooms 2-3 minutes, until browned and tender. Remove from pan and cover to keep warm.

3.To make dressing: in a jug, whisk together olive oil, lemon juice, crushed garlic and chopped herbs. Season to taste. Drizzle over mushrooms and toss well.

4.Top the bread with rocket, mushrooms and parmesan. Serve warm.

Use any Italian crusty bread you like. If you don’t have any button mushrooms, simply chop up some larger ones.
Note

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Ingredients

Method

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