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Braai Bruschetta
Serves 4
Ingredients
8 slices bread of your choice (ciabatta and sourdough work well)
olive oil
2 shallots, finely sliced
2 cloves garlic, minced
250g Baby Button mushrooms, sliced in half
250g Portabellini mushrooms, sliced
salt and pepper, to taste
1 cup/125g gruyere cheese, grated
fresh parsley, to serve
Method
1 Preheat the braai. Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
2 In a cast-iron pan directly on the braai, heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.
3 Add the mushrooms and cook, stirring occasionally, until browned all over. Season the mushrooms with salt and pepper and remove from the heat.
4 Place the toasted bread onto a baking tray. Spoon the mushroom mixture onto each slice and sprinkle with cheese. Place the tray on the braai and cover with the lid for 2 minutes, or until the cheese has melted. Transfer to a platter, sprinkle with fresh parsley and serve.