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Avocado, Mushroom and Tomato Bruschetta

Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  10 minutes

Italian | Vegetarian | Starter

Ingredients

  • 1 Specially Selected Sundried Tomato Ciabatta
  • 3 Avocados
  • 50g Soft Cheese with Garlic and Herbs
  • 5ml Lemon Juice
  • 100g Chestnut Mushrooms
  • 100g Vine Tomatoes
  • 25g Salted Butter
  • Drizzle of Balsamic Vinegar

Method

  1. Thinly slice the ends off the ciabatta and discard.
  2. Slice the loaf into 12 slices, then toast or griddle them.
  3. Cut the avocados in half and scoop out the flesh, discarding the stones.
  4. Mash the flesh, along with the soft cheese and the lemon juice.
  5. Wipe the mushrooms and dice them and the tomatoes finely.
  6. Divide the avocado mixture between the 12 slices – 3 slices per plate.
  7. Sauté the diced mushrooms in the butter for a couple of minutes.
  8. Scatter the mushrooms and the tomatoes over the bruschetta.
  9. Drizzle the balsamic vinegar over the bruschetta and serve.