Balsamic Mushrooms with Gorgonzola on Bruschetta
2 teaspoons, extra virgin
1 clove(s), crushed
Sun Dried Tomato Paste
White French Stick
200 g, (4 x 50g slices), cut on an angle
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
4 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.