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Toasted bruschetta with porcini mushrooms and parsley creamed feta

By Jacques Erasmus

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

300 g Danish feta
50 g flat-leaf parsley
1 Woolworths ciabatta or country loaf
extra virgin olive oil, for brushing
85 g butter
1 clove garlic, crushed
200 g porcini mushrooms
grated nutmeg
Maldon sea salt and freshly ground black pepper, to season
flat-leaf parsley, chopped, for serving

Method

Place the feta and parsley in a blender, season with black pepper and blend until smooth.
Cut the ciabatta into 8 thick slices then brush with a little extra virgin olive oil. Toast in a warm griddle pan.
Heat the butter and garlic in a frying pan then fry the mushrooms over a high heat for 3 to 5 minutes.
Remove from the heat and season with the lemon juice, nutmeg, salt and pepper.
Serve the toasted ciabatta topped with the mushrooms and parsley creamed feta.

Per serving: 2877kJ, 19.9g protein, 41.2g fat, 56g carbs