Braai Bruschetta
Bread and mushrooms provide a delicious side to your meal
Ingredients
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
Instructions
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.
Serving
- Transfer to a platter, sprinkle with fresh parsley and serve.