Sometimes the simplest combinations are the most satisfying and this recipe is one of those little gems I keep coming back to. Creamy goat’s cheese, juicy garlic mushrooms, a bit of peppery rocket – all piled onto crunchy, golden bruschetta. It’s quick to make, looks impressive and works just as well as a starter, a light lunch, brunch or breakfast.
Ingredients for 2 generous portions:
- 70g butter
- 4 garlic cloves, crushed
- Large bunch of flat-leaf parsley, chopped
- 4 large Portobello mushrooms, stalks removed
- 4 slices crusty bread
- 2 TBSP olive oil
- 80g goat’s cheese, at room temperature
- Rocket to serve (optional)
- Freshly ground black pepper
Goat’s cheese bruschetta with garlicky herby mushrooms – here we go:
- Preheat your oven to 180°C and pop the mushrooms on a baking tray lined with baking paper, underside up.
- Melt the butter in a small saucepan, add the garlic and parsley and cook for a couple of minutes until everything smells amazing.
- Spoon this mixture over the underside of the mushrooms, then cover with foil and bake for around 20min until softened and cooked through.
- Meanwhile, brush both sides of the bread with olive oil and grill until crisp and golden.
- Spread the warm bruschetta with creamy goat’s cheese, halve the garlicky mushrooms and place two halves on each slice. Drizzle over the cooking juices, crack over some black pepper and serve immediately with a side of rocket.
Original recipe by Marie Claire.
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