Braai Bruschetta



Braai Bruschetta

Bread and mushrooms provide a delicious side to your meal
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Prep Time 10 minutes
Cook Time 10 minutes
Course Braai, Culinary Collection, Timeless Tapas
Cuisine South African, tapas
Servings 4


For the mushrooms

  • 250 g baby button mushrooms sliced in half
  • 250 g portabellini mushrooms sliced

For the bread

  • 8 slices ciabatta or sourdough work well
  • 2 shallots finely sliced
  • 2 cloves garlic minced
  • 125 g Gruyere cheese grated
  • olive oil

To serve

  • salt and pepper
  • fresh parsley


For the braai

  • Preheat the braai.

For the bread

  • Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides.
    Set aside.

For the mushrooms

  • 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.
  • Add the sliced mushrooms and cook stirring occasionally, until browned all over.
    Season the mushrooms with salt and pepper and remove from the heat.

To finish

  • 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.
  • Season with salt and pepper.


  • Transfer to a platter, sprinkle with fresh parsley and serve.
Keyword braai, tapas