CELEBRATE SUMMER WITH A SEASONAL TAKE ON THE CLASSIC BRUSCHETTA BY BRICIOLE, THE ICONIC MARYLEBONE-BASED TRATTORIA, CAFÉ BAR, AND DELI.
With sourdough bread grilled on the barbecue and topped with wild mushrooms, it’s perfect for that late afternoon aperitivo in the garden. Add a few slices of black truffle if you’re feeling fancy, and enjoy with your friends – and an Aperol Spritz, of course. Salute!
WHAT YOU'LL NEED
- 4 slices Sourdough bread
- 100g sliced Mixed wild mushrooms (if in season) or cultivated mushrooms
- 1 clove of Garlic
- 10g chopped Fresh parsley
- 2g dry Oregano
- 1 small Sweet red chilli (seeded and finely sliced)
- 50ml Extra virgin olive oil
- Black pepper
HOW TO MAKE IT
Peel the garlic and slice it in half.
Heat half of the garlic in a sautée pan with half of the olive oil until golden brown.
Remove the garlic and add the mushrooms. Cook the mushrooms on a high heat for about 5 minutes. When almost ready add the chili, parsley salt and oregano.
Grill the bread both sides (for best results, use a barbeque). Rub the rest of the garlic on each slice of the bread and pour the rest of the olive oil on top.
Place the sautéed mushrooms on each bruschetta and grind some black pepper on top. If you have some, add few slices of black truffle to spoil yourself!
Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!