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Balsamic Mushrooms with Gorgonzola on Bruschetta

7
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 teaspoons, extra virgin

Garlic

1 clove(s), crushed

Sun Dried Tomato Paste

2 teaspoons

White French Stick

200 g, (4 x 50g slices), cut on an angle

Mushrooms

225 g, sliced if large

Vegetable stock cube(s)

1 cube(s), vegetable, make up to 50ml with hot water

Vinegar, All Types

2 tablespoons, balsamic

Castelli Gorgonzola

50 g, cheese

Black pepper

⅛ teaspoons

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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