Monday, July 4, 2011
Baby Portobello Bruschetta
This little dish spells sexy in every way I can think of. Not only is it sexy to look at, it is also sexy to eat and sexy to smell. This is great to eat the morning after or before the commencement of the night if you know what I mean.
It's the holidays! Two weeks break from school. Awesome times! I'm taking a typing break today to celebrate, I shall lead you to the recipe now. Bwhahahahaha.
makes 6-8 bruschettas
200g baby portobello mushrooms, sliced
4 cloves of garlic, crushed with skins on
4 sprigs of thyme, leaves picked
2 tbsp olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
sea salt and black pepper, to taste
chopped chives, to garnish
1 tbsp truffle paste (optional)
1 small loaf ciabatta, thinly sliced with a serrated knife and toasted
- Preheat oven 180C.
- On a baking sheet, scatter mushrooms, thyme and garlic evenly. Drizzle with olive oil. Bake in the oven for 8-10 mins until nice and caramelized.
- Set mushrooms aside to cool.
- Put mushroom mixture into a mixing bowl and toss to evenly coat flavors. Remove garlic and thyme(as many as you can) leaves. Add lemon juice, vinegar, truffle paste and season with pepper(salt at the end).
- To serve, spoon a tablespoon's amount of mushrooms on a toasted ciabatta slice. Garnish with chives and sprinkle a pinch of salt over the mushrooms. Serve immediately.