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Mushroom & Cornish Brie bruschetta
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2 slices organic bread, such as Waitrose Duchy Organic Wholemeal Seeded Bloomer, approx 100g
50g organic slightly salted butter
250g Waitrose Duchy Organic Chestnut Mushrooms, quartered
1 sprig rosemary, finely chopped
1 clove garlic, finely chopped
2 tsp capers
75g organic Cornish Brie, sliced
50g Waitrose Duchy Organic Baby Leaf & Rocket Salad
1 tsp white wine vinegar
1. Toast the bread. Melt 30g of the butter in a frying pan, and add the mushrooms, rosemary and garlic. Fry gently until the mushrooms are tender, stirring frequently.
2. Stir in the capers and Brie slices, and heat very briefly until the cheese just starts to soften. Stir in the salad leaves, turning them with the mushrooms to wilt slightly, and pile on the toast to serve.
3. Melt the remaining butter with the vinegar in the frying pan, and drizzle over the mushrooms and leaves to serve.
Typical values per serving: