Mushroom & Tomato Bruschetta

Remember this?

Mushrooms, tomatoes and basil are a winning combination.

  1. In a hot skillet, melt a knob of butter till it foams. When the foaming subsides, it means the pan is hot enough and ready.
  2. Toss in the chopped brown chestnut mushrooms and sautéed them till almost brown.
  3. Then add the chopped cherry tomatoes.
  4. Crack in a pinch of sea salt and black pepper.
  5. Add a small pinch of basil.
  6. Also, add in a small clove of garlic, finely minced.
  7. Mix it all up, and remove from the pan once the tomatoes have shrivel slightly.
  8. To deglaze the skillet and toast up some bread, toss in a small knob of butter and swirl it round.
  9. Likewise, once the foaming subsides, place the pieces of bread on. Flip as soon as they’re golden.
  10. In the meantime, roughly chop up some mixed salad leafs.
  11. Serve the bruschetta (pronounced as [brusˈketːa]) with a small drizzle of good extra virgin olive oil.

This was just an excuse to use the new plate, really.

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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