Friday, 5 April 2013

Mushroom crostini


Bread, mushrooms, vintage cheddar, 4 cloves garlic, 100g tomato passata, 30g basil, butter

Serves: 2 Preparation: 30 minutes

I am allergic to mushrooms, so they feature very rarely in this blog. Recently I bought some to make The Husband a mushroom scramble, and then had some extra to use up - crostini is the perfect quick solution.

1) To make the tomato sauce, crush 4 cloves of garlic and tear the basil. Simmer on the stove for 15 minutes and set aside.

2) Finely chop the mushrooms and sautee in a little butter until soft.

3) Slice the bread and top with a layer of tomato sauce, mushrooms and a little grated cheddar. I used Isle of Mull cheddar - the stronger the better here!

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