Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue

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Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue

Ingredients

2 slices sourdough bread, thick cut
1 - 2 portobello mushrooms
2 tbsp butter, for frying
salt and pepper

Optional:

redcurrants blueberries or redcurrent jelly
fresh herbs

Preparation

Cut mushrooms into ½ centimetre slices. On a hot grill (or grill pan), fry the mushrooms until they start to show grill marks. 

Fry the bread in butter on both sides until golden brown, while still warm place on a plate for serving.

Arrange the slices of grilled mushroom on the bread.

Top with a slice of Creamy Blue and quickly grill in the oven until the cheese is slightly melted.

Optional

Serve with some fresh berries like red currant or blueberries or a bit of red currant jelly, finish with a fresh herb like parsley or chervil.

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Ideas and Inspiration

  • Brunch
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    Shared brunchtime with friends is a blank canvas to paint your own masterpiece. A stroke of dressing. A sprinkle of seasoning and a sprig of herb. Enjoy!

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