Sourdough bruschetta with portobello mushrooms and Castello Double Crème Blue

Bruschetta with Castello Double Crème Blue cheese is a tasty twist to the Italian classic. Portobello mushrooms and blue cheese pair together to create a delicious combination that is perfectly balanced by the sourdough bruschetta.

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Sourdough bruschetta with portobello mushrooms and Castello Double Crème 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 thin 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 Castello Double Crème 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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    Brunch with friends is a fun, casual way to spend a lazy weekend afternoon. Prepare the menu ahead of time for an effortless occasion.

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