- Portobello mushrooms
- Fresh rosemary
- Olive oil
Bruschetta with grilled mushrooms, rosemary and Danablu
Thinly slice the mushrooms. On a hot grill (or grill pan), fry the mushrooms until they start to show grill marks. Arrange on the bread. Top with a little Danablu and quickly grill in the oven until the cheese is slightly melted. Finish with fresh rosemary and olive oil.
To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.