Bruschetta with Tenderstem®, Garlic Mushrooms and Feta
This Italian staple is so open to variation. Here’s our suggestion.
One of the ‘Tenderstem® in Ten’ recipes – ten recipes ready in less than ten minutes – this bruschetta would make a speedy and delicious lunch or supper snack.
Under 10 minutes cooking
- 200g packet Tenderstem®
- 200g crumbled feta cheese
- 2 handfuls mushrooms – any variety
- Large knob butter
- 1-2 cloves garlic, crushed
- 1 ciabatta loaf
Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.
Steam or boil the Tenderstem® for about 3 minutes until tender.
Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.
Add the cooked Tenderstem® and toss well to coat it in the garlicky juices.
Pile the Tenderstem® and mushrooms onto the ciabatta and top with the crumbled feta cheese.
Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.