|bread — French loaf|
|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|
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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