Mushroom & Brie Bruschetta

As I’ve said many times before, Sunday mornings are times when you truly have the opportunity to make a good breakfast for yourself. Here’s what I had this morning – Mushroom and Brie Bruschetta (pronounced as [brusˈketːa]).

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  1. In a hot skillet, toss in sliced mushrooms with a small knob of butter.
  2. Add a small pinch of basil and season accordingly with freshly ground sea salt and black pepper.
  3. While that’s happening, toast your bread (preferably slices of a crusty loaf, but square slices work fine as well.)
  4. Once the mushrooms are just about browned nicely, add in a tiny bit of cream just to hold everything together, then turn the heat down low.
  5. The bread should be done, get it out. Half a clove of garlic and rub it on the toast.
  6. Spoon some mushrooms onto each slice and accompany with a small handful of fresh greens, holding them down with a small wedge of Brie.
  7. Serve with fresh cherry tomatoes, and without cutlery. All hands, all goodness.
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About skinnynigel

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