Bruschetta with grilled mushrooms, rosemary and Danablu

15min 1 serving
  • Portobello mushrooms
  • Danablu
  • Fresh rosemary
  • Olive oil
Bruschetta with grilled mushrooms, rosemary and Danablu

Preparation

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.

TIP
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.

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