Wild mushroom bruschetta with feta and pesto

Wild mushroom bruschetta with feta and pesto
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
583kcals
Fat
45.4g (14.8g saturated)
Protein
16.2g
Carbohydrates
25.7g (1.9g sugars)
Fibre
3.3g
Salt
1.2g
Calories
583kcals
Fat
45.4g (14.8g saturated)
Protein
16.2g
Carbohydrates
25.7g (1.9g sugars)
Fibre
3.3g
Salt
1.2g

Ingredients

  • 50g unsalted butter
  • 1 tbsp light olive oil
  • 2 large rosemary sprigs, leaves picked
  • 500g mixed wild mushrooms
  • 4 slices good crusty bread or sourdough
  • Extra-virgin olive oil for brushing
  • 2 garlic cloves, halved
  • 100g feta, crumbled

For the pesto

  • Small handful fresh basil leaves
  • Small handful fresh mint leaves
  • 50g blanched hazelnuts, lightly toasted in a hot, dry pan
  • 30g parmesan or vegetarian alternative, freshly grated
  • Finely grated zest and juice ½  lemon
  • 75ml extra-virgin olive oil

You’ll also need…

  • Mini processor, food processor or pestle and mortar

Method

  1. Heat the grill to high. First make the pesto: in a mini processor or food processor, whizz the herbs, hazelnuts, parmesan (or alternative) and lemon zest until finely chopped. Drizzle in the olive oil, followed by the lemon juice, then whizz again until thick and emulsified. Season with salt and pepper to taste, then set aside (alternatively, you can finely chop the herbs and nuts, pound to a paste in a pestle and mortar, then mix in the remaining ingredients).
  2. Heat the butter and light olive oil in a frying pan over a medium heat. Add most of the rosemary, then the mushrooms in batches; fry until tender and golden, season with salt and pepper, then set aside.
  3. Brush the slices of bread with a little extra-virgin olive oil, then toast under
    the grill for a couple of minutes. Rub half a garlic clove over each toast, then divide among 4 plates. Spoon the fried mushrooms onto the toast, crumble over the feta, drizzle with pesto and garnish with the rest of the rosemary.

delicious. tips

  1. To make this a more filling meal, serve with a soft poached egg on top.

  2. A fruity Italian red such as dolcetto or barbera from the Piedmont region partners well with this.

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