When a boring piece of toast just won’t cut it, you can spice things up with a flavoursome bruschetta.

Bursting with mushroom richness, it will leave your mouth water even by looking at it.

Ingredients

✅ 1 slice of thick cut sourdough bread (wheat or rye)

✅ 1 good dollop of Zacusca Mushroom

✅ 1/4 cup baby spinach

✅ 1/2 cup button mushrooms sliced

✅ 1 asparagus chopped

✅ 2 cherry bocconcini

✅ 1 sprig thyme diced

✅ salt and pepper to taste

✅ 1 knob butter

✅ 1 clove of garlic diced

✅ 1 tbsp hollandaise sauce (optional)

How to cook it

Start off by heating up a frying pan. Add the knob of butter and let it melt. Once melted, add the diced garlic, the sprig of thyme diced, and the sliced button mushrooms. Fry them all together until the mushrooms turn brown and soft. Add the chopped asparagus and stir on high heat for a couple of minutes until the asparagus softens a little and gets coated in that rich garlic infused mushroom sauce. Take it off the heat and set aside.

Toast your slice of sourdough to your liking. Spread it thickly with Zacusca Mushroom and then create a blanket of baby spinach to lay the mushroom and asparagus mixture on. Pile it high onto your slice and top with bocconcini cheese.

Grill it in the preheated oven for 5 minutes or use a blow torch to melt the bocconcini cheese. Drizzle 1 tbsp of hollandaise sauce on or leave it natural, either way it’ll taste amazing. Enjoy!

❗ HINT ❗ For a vegan option, replace the bocconcini cheese with your favourite vegan soft cheese.

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