Wild mushroom bruschetta with feta and pesto
- October 2019
- Serves 4
- Hands-on time 30 min
Crusty sourdough slices are topped with buttery fried mushrooms, homemade hazelnut pesto, a crumbling of feta a sprig of fresh rosemary. It’s a really special autumnal lunch made for lazy, indulgent weekends.
- Vegetarian recipes
- 45.4g (14.8g saturated)
- 25.7g (1.9g sugars)
To make this a more filling meal, serve with a soft poached egg on top.
A fruity Italian red such as dolcetto or barbera from the Piedmont region partners well with this.
Rate & review
Or, how about...?
Lemon ricotta bruschetta with Tenderstem and heirloom tomatoes
Griddled sourdough bread topped with ricotta, tomatoes, capers, fresh mint and Tenderstem broccoli makes a...