Bruschetta with creamy avocado spread, topped with sautéed mushrooms and diced tomatoes.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Italian
    • Vegetarian

    Avocado, Mushroom and Tomato Bruschetta

    Recipe Information

    Ingredients
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    1 Specially Selected Sundried Tomato Ciabatta

    3 Avocados

    50g Soft Cheese with Garlic and Herbs

    5ml Lemon Juice

    100g Chestnut Mushrooms

    100g Vine Tomatoes

    25g Salted Butter

    Drizzle of Balsamic Vinegar

    Method

    Thinly slice the ends off the ciabatta and discard.

    Slice the loaf into 12 slices, then toast or griddle them.

    Cut the avocados in half and scoop out the flesh, discarding the stones.

    Mash the flesh, along with the soft cheese and the lemon juice.

    Wipe the mushrooms and dice them and the tomatoes finely.

    Divide the avocado mixture between the 12 slices – 3 slices per plate.

    Sauté the diced mushrooms in the butter for a couple of minutes.

    Scatter the mushrooms and the tomatoes over the bruschetta.

    Drizzle the balsamic vinegar over the bruschetta and serve.

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