BR­USCHETTA WITH MUSH­ROOMS & CRUM­BLED VIGNOTTE CHEESE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

3 gar­lic cloves, peeled; 1 whole and 2 crushed 4 slices of Al­ta­mura bread (or use any du­rum wheat bread) Ex­travir­gin olive oil 15g (½oz) un­salted but­ter 500g (1lb 2oz) mush­rooms, sliced 1tbsp lemon thyme 100g (3½oz) Vignotte cheese (or use Brie) Rub the whole gar­lic clove over the bread, then dis­card. Brush the bread with oil, grid­dle and set aside. Melt the but­ter with 2tbsp olive oil in a large pan over a medium heat, stir in the mush­rooms, sea­son and d fry for 5 min­utes. Add the he crushed gar­lic and thyme me and cook for 1-2 min­utes. s. Place the bread on a serv­ing rv­ing board and top it with the mush­rooms, crum­bled cheese and a driz­zle of oil.

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