Bruschetta and Mushroom Crostini

From last week’s food shopping extravagance I have some leftovers that need using up before they go to waste. Also we have some amazing ciabatta bread that needs using, so I have combined the two to make some probably premature summery bruschetta and crostini snacks in light of all the good weather we have been having in Leeds at least. – oh and I know my bread is the size of a Yorkshire door stop -

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  What you need:

  • a loaf of Ciabatta
  • Taleggio cheese
  • Mushrooms
  • Garlic
  • a knob of butter
  • Parsley
  • Basil
  • Mozzarella
  • Good extra virgin olive oil
  • Tomatoes 
  • a lemon

  
  

  How to make it:

  
  

  Mushroom Crostini (pictures 1,3,4 and 9)

  
  

  
  

  1. Cut up your mushrooms into bite size pieces; this will depend on the size of your mushrooms and the species. I used chestnut mushrooms so I quartered them for an interesting shape. If you have a more exotic (expensive) species like chanterelle mushrooms etc. leave them whole.
  2. Sauté (fry) off the mushrooms with seasoning (this will speed up the cooking process extracting excess water) in butter until there is no water left in the pan and they take on colour. By adding a golden colour you are adding flavour and by removing the water you intensify the mushroom flavour.  Slice up a clove of garlic and fry that with the mushrooms for the last few minutes.
  3. For your bread slice it in half length ways then into individual portions. Then either toast it, grill it or even better place it on a red hot griddle pan so it gets the chard stripes like I did.
  4. Once the mushrooms are cooked and the bread toasted dice up some parsley mixing it in with the mushrooms. Now thinly slice the taleggio cheese and lay it on the hot mushrooms to melt - the thinner the slices the quicker the cheese will melt. Pour your mushrooms onto you bread and it’s done.

  
  

  Bruschetta (pictures 1, 2, 5 and 9)

  
  

  There are two variations you can do a fresh salsa of tomatoes or alternatively, like I have done, roasted tomatoes. - I do appreciate tomatoes are not in season or local but I thought I would cheat and convince myself that we are in the heart of summer. –

  
  

  
  

  1. For the fresh salsa simply cut a “x” shape in the bottom of each tomato and  place the tomatoes in seasoned boiling water for 15 -30 seconds. After boiling them place the tomatoes in ice water for a similar length of time until they are cool enough to handle.  Peel the tomatoes, chop them in half and scoop out the seeds. All you should be left with now is the flesh - chop it up into 1 cm cubes.
  2. Toast / griddle the ciabatta and while hot lightly rub on a halved garlic clove. Place your tomatoes on the bread with some torn mozzarella and torn basil. Squeeze on a small amount of lemon juice and drizzle over some olive oil.

  
  

  Alternatively (like I have done)…

  
  

  
  

  1. Whilst again not traditional, quarter your tomatoes if they are big, then throw them in a roasting dish with grated lemon zest, seasoning and a splash of olive oil. Roast them in a 180 ^oC preheated oven for 20 -30 minutes until they start to darken.
  2. Again toast your bread, rub it with sliced garlic, spoon on a couple of the tomato quarters, place some torn mozzarella and finely sliced basil on the toast. Finish again with a light drizzle of olive oil.