Bruschetta

Ingredients

• 6 pieces thickly sliced ciabatta
• 1 garlic clove, cut in half
• handful of flat-leaf parsley leaves, finely shredded
• extra virgin olive oil
• sea salt
• freshly ground black pepper

Mushroom topping

• 3 tbsp olive oil
• 6 frozen porcini (cepe) mushrooms, thawed and sliced 

Cherry tomato topping

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 large handfuls cherry tomatoes
• basil leaves

Instructions

For the mushroom topping, heat some the oil in a frying pan and sauté the mushrooms until golden.

For the cherry tomato topping, heat some oil in another pan and gently sauté the onion until caramelised. Add the cherry tomatoes and stir until lightly softened.

Toast the bread in a dry chargrill pan. Rub the cut garlic clove onto one side of each piece of toast and sprinkle with parsley. Drizzle with extra virgin olive oil and spoon on the mushroom or tomato topping. For the tomato topping, scatter with basil leaves. Season with salt and pepper.