Name: Mix and match bruschetta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram mixed baby tomatoesm quartered; 1 tablespoon olive oil, plus 2 tablespoons extra; 1 tablespoon balsamic vinegar; 1 ciabatta loaf, cut into 1 cm slices; 1 garlic clove, peeled, halved; 100 gram danish feta, crumbled; Lemon mushrooms; 200 gram button mushrooms; 2 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon parsley, roughly chopped, plus extra whole leaves to serve

Mix and match bruschetta

Serves 4

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

250 gram mixed baby tomatoesm quartered

1 tablespoon olive oil, plus 2 tablespoons extra

1 tablespoon balsamic vinegar

1 ciabatta loaf, cut into 1 cm slices

1 garlic clove, peeled, halved

100 gram danish feta, crumbled

Lemon mushrooms

200 gram button mushrooms

2 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 tablespoon parsley, roughly chopped, plus extra whole leaves to serve

Method

Mix and match bruschetta

1.Preheat oven to moderately slow, 150°C. Line an oven tray with baking paper.

2.Arrange tomatoes on tray. Drizzle with oil and balsamic. Season to taste. Bake 10-15 minutes, until tender. Remove Increase oven to hot, 200°C.

3.Rub one side of each bread slice with cut garlic clove. Then brush both sides with extra oil and arrange on tray. Bake 6-8 minutes, turning halfway through, until golden and crisp.

4.Serve toasts topped with either tomatoes and feta or mushrooms and extra parsley.

Lemon mushrooms

5.Meanwhile, cut mushrooms into wafer-thin slices. Place in a small bowl with oil and juice. Season to taste. Marinate at least 10 minutes. Toss parsley through.

Roasting tomatoes on a low heat prevents splitting and bursting while enhancing their natural sweetness.
Note

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Ingredients

Method

Mix and match bruschetta

Lemon mushrooms

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