Marinated Mushroom Bruschetta
30 minutes
Includes time for the cream cheese and chive mixture to party (get their flavours developing!)
Serves: 4
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:
- First, blend cream cheese with chives until smooth and set aside for a while while the flavours develop
- 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.
- Add mushrooms, rosemary, lemon zest, sliced garlic and paprika. Keep stirring occasionaly unti the mushrooms begin to soften.
- Mix in olives and tomatoes and season with chopped parsley, salt and black pepper.
- Toast the bread slices, spread liberally with the cream cheese mixture and top with the mushroom mixture.
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