Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto

Ingredients:

1 fresh French loaf
Sliced butter, to spread the bread
3 tablespoons butter
250g brown mushrooms, chopped
1 teaspoon garlic, minced
1 cup fresh coriander
1/4 cup almonds, blanched
1/2 cup parmesan, grated
1 garlic clove, peeled and finely chopped
1/2 – 3/4 cup olive oil
1 cup peppers (green, yellow and red), finely chopped
Shaved parmesan to garnish
Fresh coriander to garnish

Method:

1. Spread the pieces of sliced loaf with the butter. Toast in the oven until it becomes golden. Remove and set aside.

2. In a saucepan, heat a bit of butter. Add the garlic and saute for a few minutes.

3. Add in the chopped mushrooms and saute until they soften. Set aside.

4. To make the pesto, mx together the coriander, almonds, parmesan, garlic and olive oil. Grind to a paste in a pestle and mortar or food processor.

5. Put together the bruschetta by adding heaps of mushrooms, peppers, parmesan and coriander pesto.

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