Name: Bruschetta with brown mushrooms, peppers and coriander pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: bread French loaf; butter; 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

Recipe Disclaimer

Tap for method

Ingredients (13)

	bread — French loaf
	butter
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

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.