Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue

preparation

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

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

3. Arrange the slices of grilled mushroom on the bread.

4. 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.