Balsamic Mushrooms with Gorgonzola on Bruschetta
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Give mushrooms a fantastic flavour by cooking them in stock with balsamic vinegar, then serve on crisp bruschetta with a little gorgonzola cheese.
Ingredients
Olive Oil
2 teaspoon(s), extra virgin
Garlic
1 clove(s), crushed
Sun Dried Tomato Paste
2 teaspoon(s)
White French Stick
200 g, (4 x 50g slices), cut on an angle
Mushrooms
225 g, sliced if large
Vegetable stock cube
1 cube(s), vegetable, make up to 50ml with hot water
Vinegar, All Types
2 tablespoon(s), balsamic
Gorgonzola
50 g
Black pepper
⅛ teaspoon(s)
Dried Basil
4 leaf/leaves, large, to garnish
Instructions
1
Preheat the grill. Mix together the olive oil, garlic and tomato puree. Spread onto the slices of bread. Grill until lightly browned.
2
Meanwhile, simmer the mushrooms in the stock for about 4-5 minutes, until the liquid has evaporated. Add the balsamic vinegar, stirring to coat the mushrooms.
3
Put the slices of bread onto 4 serving plates and top with the mushrooms, spooning over the juices. Crumble the cheese on top and season with black pepper. Serve, garnished with basil leaves.
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