Bruschetta with mushrooms, peppers and coriander pesto

A fresh and light lunch.
recipe, starters, light meals, mushrooms, pesto, c
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Recipe from: 9 December 2015
Preparation time: 15 min
Cooking time: 10 min


  • one fresh french loaf, sliced
  • butter, to spread the bread
  • 3
  • 250
    brown mushrooms, chopped
  • 1
    minced garlic
  • 1
    fresh coriander
  • 1/4
    blanched almonds
  • 1/2
    grated parmesan
  • 1
    garlic clove, peeled and finely chopped
  • 1/2-3/4
    olive oil
  • 1
    finely chopped peppers; green, yellow and red
  • shaved parmesan to garnish
  • fresh coriander to garnish
Servings: Change Serving



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.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: peppers  |  recipe  |  starters  |  pesto  |  coriander  |  mushrooms  |  light meals


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