Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto
A fresh and light lunch that consists of toasted french loaf slices topped with sauteed brown mushrooms, fresh pepper and coriander pesto.
Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto A fresh and light lunch that consists of toasted french loaf slices topped with sauteed brown mushrooms, fresh pepper and coriander pesto. |
| Servings | Prep Time |
| 2servings | 15min |
| Cook Time |
| 10min |
|
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Ingredients
- 1 fresh french loafsliced
- butterto spread
- 3tablespoons butterto fry mushrooms
- 250gr mushroomschopped
- 1teaspoon minced garlic
- 1cup fresh coriander
- 1/4cup blanched almonds
- 1/2cup grated parmesan
- 1clove garlicfinely chopped
- 3/4cup olive oil
- 1cup chopped peppersgreen, yellow and red
- shaved parmesanto serve
- fresh corianderto garnish
Instructions
- Spread the pieces of sliced loaf with butter and toast in the oven until golden. Set aside.
- Heat the next bit of butter in a saucepan, add the garlic and saute for a few minutes. Add the chopped mushrooms and saute until soft. Set aside.
- For the pesto; combine the coriander, almonds, parmesan, garlic and olive oil and grind to a paste in a pestle and mortar or food processor.
- Assemble the Bruschetta by adding heaps of mushrooms, chopped peppers, parmesan and coriander pesto.