Duo 'nduja bruschetta

PT30M

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Ingredients

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Mushroom and 'nduja bruschetta

Goat's cheese and 'nduja bruschetta

To serve

  • 8 slices of ciabatta
1
Start on the mushroom and 'nduja bruschetta. Preheat the oven to 200ºC/gas mark 6. Heat the olive oil in a pan over medium heat. Add the onions and sweat for 2 to 3 minutes, then add the garlic and cook for a further 2 minutes
2
Add the 'nduja and cook for a further 2 minutes. The Calabrian 'nduja will melt and break down, releasing an intense red colour
3
Add the oyster and button mushrooms along with the salt and cook for 5-10 minutes until all the moisture has been cooked out and evaporated from the pan
4
While the mushrooms cook, brush the slices of bread with olive oil and toast in the oven for 4-5 minutes
  • 8 slices of ciabatta
5
Once it has cooked, place the mushroom mix on top of 4 slices of the toasted bread and add a teaspoon of crème fraiche on top of each piece to finish. The 4 remaining toasted slices will be for the next bruschetta recipe
  • 20g of crème fraîche
6
For the goat's cheese and 'nduja bruschetta, set the oven to 160ºC/gas mark 3. Cut the peppers in half and remove the stalks, seeds and white membrane. Press the pepper halves flatly on a chopping board and, with a large chopping knife, slice into very thin strips
7
Place the strips of peppers on a baking tray and mix with a pinch of salt and pepper and sunflower oil. Place in the preheated oven 8 minutes, or until just soft
8
Add the 'nduja and spread over the surface of the ciabatta slices, then add the goat's cheese and finish with a small handful of peppers
9
Return to the oven for 1 minute to warm through and serve warm with the mushroom and 'nduja bruschetta
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