Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue

Name: Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue
Total time: 15 min
Yield: 2 servings
Ingredients: 30 - 50 g Castello® Creamy blue; 2 slices sourdough bread, thick cut; 1 - 2 portobello mushrooms; 2 tbsp butter, for frying; salt and pepper; redcurrants blueberries or redcurrent jelly; fresh herbs

Total 15 min

An intense gathering of earthy flavours and smooth textures – our recipe for Bruschetta with grilled mushrooms, rosemary and blue cheese pairs simple ingredients in an intense blend of soothing aromas. Enjoying light sprinkles of olive oil and rosemary, fresh Portobello mushrooms are complimented by rich blue cheese.

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Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue

Ingredients

30 - 50 g Castello® Creamy blue

2 slices sourdough bread, thick cut

1 - 2 portobello mushrooms

2 tbsp butter, for frying

salt and pepper

Optional:

redcurrants blueberries or redcurrent jelly

fresh herbs

Preparation

Cut mushrooms into ½ centimetre slices. On a hot grill (or grill pan), fry the mushrooms until they start to show grill marks. 

Fry the bread in butter on both sides until golden brown, while still warm place on a plate for serving.

Arrange the slices of grilled mushroom on the bread.

Top with a slice of Creamy Blue and quickly grill in the oven until the cheese is slightly melted.

Optional

Serve with some fresh berries like red currant or blueberries or a bit of red currant jelly, finish with a fresh herb like parsley or chervil.

Tips & tricks

To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.