Balsamic Mushrooms with Gorgonzola on Bruschetta
- Total Time
Give mushrooms a fantastic flavour by cooking them in stock with balsamic vinegar, then serve on crisp bruschetta with a little gorgonzola cheese.
Olive Oil2 teaspoons, extra virgin
Garlic1 clove(s), crushed
Sun Dried Tomato Paste2 teaspoons
White French Stick200 g, (4 x 50g slices), cut on an angle
Mushrooms225 g, sliced if large
Vegetable stock cube(s)1 cube(s), vegetable, make up to 50ml with hot water
Vinegar, All Types2 tablespoons, balsamic
Castelli Gorgonzola50 g, cheese
Black pepper⅛ teaspoons
Dried Basil4 leaf/leaves, large, to garnish
- Preheat the grill. Mix together the olive oil, garlic and tomato puree. Spread onto the slices of bread. Grill until lightly browned.
- 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.
- 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.