Bruschetta with Tenderstem® broccoli, Garlic Mushrooms & Feta

Bruschetta with Tenderstem® broccoli, Garlic Mushrooms & Feta

This Italian staple is so open to variation. Here’s our suggestion.

One of the ‘Tenderstem® broccoli in Ten’ recipes – ten recipes ready in less than ten minutes – this bruschetta would make a speedy and delicious lunch or supper snack.

Preparation time

0 seconds

Cooking time

10 minutes

Serves

4

Dietary requirements

  • Nut free
  • Vegetarian
Try with Frozen Tenderstem®

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.