Side Servings

Toasted bruschetta with porcini mushrooms and parsley creamed feta

4
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Paul Cluver Pinot Noir 2004

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Ingredients

Method
  • 300 g Danish feta
  • 50 g flat-leaf parsley
  • 1 Woolworths ciabatta or country loaf
  • extra virgin olive oil, for brushing
  • 85 g butter
  • 1 clove garlic, crushed
  • 200 g porcini mushrooms
  • grated nutmeg
  • Maldon sea salt and freshly ground black pepper, to season
  • flat-leaf parsley, chopped, for serving

Method

Ingredients

Place the feta and parsley in a blender, season with black pepper and blend until smooth.
Cut the ciabatta into 8 thick slices then brush with a little extra virgin olive oil. Toast in a warm griddle pan.
Heat the butter and garlic in a frying pan then fry the mushrooms over a high heat for 3 to 5 minutes.
Remove from the heat and season with the lemon juice, nutmeg, salt and pepper.
Serve the toasted ciabatta topped with the mushrooms and parsley creamed feta.

Per serving: 2877kJ, 19.9g protein, 41.2g fat, 56g carbs

Jacques Erasmus

Recipe by: Jacques Erasmus

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