Marinated Mushroom Bruschetta

wheat free
kid friendly
quick meals, fast feeds
2 spoon difficulty rating

30 minutes

Includes time for the cream cheese and chive mixture to party (get their flavours developing!)

Serves: 4

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Marinated Mushroom Bruschetta

Chava Eichner says: 'This delicious Bruschetta makes a fabulous starter or you could serve them as part of a BBQ buffet'. Exactly! (Or as part of an indoor buffet... )

Picture courtesy of Flavour Photos  
 

Ingredients: 

125g dairy-free cream cheese (e.g. Sheese, Tesco or Tofutti)
2 tbsp finely chopped chives
8 slices baguette or sourdough bread
4 shallots, quartered
1 tbsp olive oil
2 cloves garlic, finely sliced
400g button mushrooms
1 tbsp fresh rosemary needles
¼ tsp paprika
Zest of ½ lemon
1 tbsp chopped parsley
Salt and black pepper
8 olives, pitted
8 marinated tomatoes (semi-dried or sundried tomatoes in oil)
 

Method: 

  1. First, blend cream cheese with chives until smooth and set aside for a while while the flavours develop
  2. Sauté the shallot pieces in olive oil for 2-3 minutes. If your olives or tomatoes are in flavoured oil, you could use some of this instead.
  3. Add mushrooms, rosemary, lemon zest, sliced garlic and paprika. Keep stirring occasionaly unti the mushrooms begin to soften.
  4. Mix in olives and tomatoes and season with chopped parsley, salt and black pepper.
  5. Toast the bread slices, spread liberally with the cream cheese mixture and top with the mushroom mixture.

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