ciabatta Archives

Brunch recipes

Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Anchovy recipes

Brandy-roasted exotic mushrooms with fondue

30 minutes

Cheese recipes

Lemony whipped feta

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Breakfast recipes

Eggs en cocotte with boerewors

20 minutes

Burger recipes

Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Italian recipes

Mushroom bruschetta

10 minutes

Mushroom bruschetta

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 Woolworths olive ciabatta loaf, sliced
2 cloves garlic, peeled and halved
1 T extra virgin olive oil
400 g brown mushrooms, quartered
1⁄4 cup Woolworths vino cotto
Sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over a high heat and toast the ciabatta until golden. Remove from the heat and rub with the garlic.

In a separate pan, heat the olive oil over a medium heat and brown the mushrooms for 5 minutes. Add the vino cotto and reduce until syrupy.

Season the mushrooms and serve on the toast.

Cook's note: Toast rubbed with garlic is one of Italy’s most famous antipasti. In this version, vino cotto – a syrup made from reduced grape must – adds delicious sweetness to the earthy mushrooms.

Browse more meals on toast here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Ciabatta toast with peas and avo

Jammy egg toastie

Stuffed sirloin on the bone

Pan con tomate

Parmesan-baked onions with beans and rustic ciabatta croutons

Brandy-roasted exotic mushrooms with fondue

Lemony whipped feta

Eggs en cocotte with boerewors

Hand-cut rump burgers with onion rings and monkeygland sauce

Confit tomatoes in garlic-and-anchovy oil

Lemon-braised pork neck with gremolata

Mushroom bruschetta

Mushroom bruschetta

Ingredients

Method