castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Bruschetta with grilled mushrooms, rosemary & Blue Cheese

Bruschetta with grilled mushrooms, rosemary & Blue Cheese

An intense gathering of earthy flavours and smooth textures – our recipe for bruschetta with grilled mushrooms, rosemary and blue cheese pairs simple ingredients in an intense blend of soothing aromas. Enjoying light sprinkles of olive oil and rosemary, fresh portobello mushrooms are complimented by rich Blue Cheese.

15 mins 1 serving
Cheesy Tomatoey

ingredients

  • 2- 4 portobello mushrooms
  • Castello® Castello® Danablu
  • fresh rosemary
  • olive oil

preparation

1. Thinly slice the mushrooms. On a hot grill (or grill pan), fry the mushrooms until they start to show grill marks.

2. 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.

tips & tricks

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.