Bruschetta with Tenderstem^® broccoli, Garlic Mushrooms & Feta

Method

1. Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.

2. Steam or boil the Tenderstem^® broccoli for about 3 minutes until tender.

3. Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.

4. Add the cooked Tenderstem^® broccoli and toss well to coat it in the garlicky juices.

5. Pile the Tenderstem^® broccoli and mushrooms onto the ciabatta and top with the crumbled feta cheese.

6. Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.