BALSAMIC AND MUSHROOM BRUSCHETTA
Prep time 5 mins Cooking time 5 mins Serves 4
1 tsp butter 1 tsp olive oil 1 tsp brown sugar 1 tsp mustard seeds 4 tbsp balsamic vinegar 2 bay leaves 1 tbsp water 250g baby button mushrooms 4 slices toasted ciabatta 3 Roma tomatoes, sliced 10g wild rocket Olive oil, for drizzling METHOD
1 In a small pan, heat the butter and oil. Add the sugar, mustard seeds, balsamic vinegar, bay leaves and water. Stir until the sugar is dissolved, toss in the mushrooms and stir well to coat. Cook for 2 minutes.
2 To serve, top toasted ciabatta with tomatoes, mushrooms and rocket and drizzle with olive oil.