Bruschetta with brown mushrooms, peppers and coriander pesto

Anina's Recipes
2 servings Prep: 15 mins, Cooking: 10 mins
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A fresh and light lunch.

By Food24 December 09 2015
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Ingredients (13)

bread — French loaf
3 butter
250 g brown mushrooms — chopped
1 tsp garlic — cloves, minced
1 cup fresh coriander
1/4 cup almonds — blanched
1/2 cup parmesan cheese — grated
1 garlic — cloves, peeled and finley chopped
1/2-3/4 cup fresh chillies — 573
1 cup pepper — finely chopped
parmesan cheese — shavings, to garnish
fresh coriander — to garnish
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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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