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Mob Kitchen's Bruschetta 3 ways

Bruschetta is the perfect, rustic Italian starter. While it’s simple and full of flavour, what you’ll love about it is its versatility which really is incredible. Serve on top of a crispy slice of sourdough and choose a main ingredient of either the traditional tomato, creamy mushroom or refreshing peas. Finish with a unique garnish and leave your guests wondering what’s coming next.
  • Cooking time10 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Mob Kitchen's Bruschetta 3 ways

Ingredients

  • 15 grams buttery spread with olive oil
  • 1 sourdough loaf
  • 330 grams cherry tomatoes
  • bunch of fresh basil
  • dried oregano
  • garlic
  • 250 grams chestnut mushrooms
  • bunch fresh thyme
  • lemon
  • 375 grams bag frozen peas
  • 100 grams feta cheese
  • bunch fresh mint
Energy (kcal)526 kcal
Energy (kJ)2201 kJ
Protein (g)24.8 g
Carbohydrate incl. fibre (g)87.5 g
Carbohydrate excl. fibre (g)78.0 g
Sugar (g)12.0 g
Fibre (g)9.5 g
Fat (g)9.8 g
Saturated fat (g)4.9 g
Unsaturated fat (g)2.9 g
Monounsaturated fat (g)1.6 g
Polyunsaturated fat (g)1.3 g
Trans fat (g)0.0 g
Cholesterol (mg)22 mg
Sodium (mg)992 mg
Salt (g)2.48 g
Vitamin A (IU)3164 IU
Vitamin C (mg)42.6 mg
Calcium (mg)255 mg
Iron (mg)7.20 mg
Potassium (mg)846 mg

Instructions

  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.
  7. Place 4 slices of sourdough into the toaster.
  8. 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.
  9. 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.
  10. Finally, add a large knob of Bertolli with butter and olive oil. Once this has melted, remove the mushrooms from the heat.
  11. 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.
  12. Spoon the mushrooms over the top, squeeze a few drops of lemon juice over each toast and tuck in!
  13. Place all 4 slices of sourdough into the toaster.
  14. In a pan, boil frozen peas.
  15. 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.
  16. Crumble in half your block of feta, add a handful of chopped mint and the juice and zest of your lemon.
  17. Season with salt and pepper and mash everything together.
  18. Take your toast and spread Bertolli with butter and olive oil over each slice.
  19. Spoon over your pea mixture, and then to serve crumble over the remaining feta, and garnish with some mint leaves.