Mob Kitchen's Bruschetta 3 ways

Tomato bruschetta

1. Place 4 slices of sourdough into the toaster.
2. Slice cherry tomatoes into quarters. Add into a bowl with a handful of chopped basil, a teaspoon of oregano, a pinch of salt and pepper, and mix everything together.
3. Take your toast, cut a garlic clove in half, and then spread the garlic cut side down over each toast.
4. Then, spread Bertolli Butter with Olive Oil over each slice.
5. Spoon your tomato mix, make sure you pour over all the juices.
6. Drizzle with olive oil and then serve.

Mushroom bruschetta

1. Place 4 slices of sourdough into the toaster.
2. Slice up your mushrooms. Add them into a pan with a small knob of Bertolli Butter with Olive Oil, and a finely sliced clove of garlic.
3. Allow the mushrooms to caramelize, and then add the leaves from a few sprigs of thyme. At this point, add a small splash of water to create a mushroomy cream.
4. Finally, add a large knob of Bertolli with butter and olive oil. Once this has melted, remove the mushrooms from the heat.
5. Take your toast. Cut the garlic clove in half, and then spread the garlic, cut side down, over each toast. Then, spread Bertolli with butter and olive oil over each slice.
6. Spoon the mushrooms over the top, squeeze a few drops of lemon juice over each toast and tuck in!

Pea bruschetta

1. Place all 4 slices of sourdough into the toaster.
2. In a pan, boil frozen peas.
3. Once cooked, remove from the heat, drain in a colander. Pour the peas back into the pan, add a large knob of Bertolli with butter and olive oil.
4. Crumble in half your block of feta, add a handful of chopped mint and the juice and zest of your lemon.
5. Season with salt and pepper and mash everything together.
6. Take your toast and spread Bertolli with butter and olive oil over each slice.
7. Spoon over your pea mixture, and then to serve crumble over the remaining feta, and garnish with some mint leaves.