Mushroom and Autumn Vegetable Bruschetta
TM6 TM5 TM31

Mushroom and Autumn Vegetable Bruschetta

4.5 (2 ratings)

Ingredients

Sourdough Starter

  • 50 g sourdough starter (see tip)
  • 100 g strong white bread flour
  • 100 g filtered water

Ciabatta

  • 300 g water
  • 400 - 450 g strong white bread flour
  • 10 g salt
  • 2 Tbsp olive oil
  • semolina, for dusting

Topping

  • 250 g raw cashew nuts, soaked in warm water for approx. 1 hour
  • 30 g fresh parsley, cut in pieces
  • 1 lemon, finely grated zest and juice
  • 70 g olive oil
  • ½ tsp mustard
  • ½ tsp sweet paprika
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 3 garlic cloves
  • 200 g leeks, cut in pieces
  • 200 g broccoli, cut in strips
  • 200 g fresh mushrooms, cut in pieces
  • 100 g Swiss chard, cut in strips
  • ½ tsp dried chilli flakes

Assembly

  • 2 garlic cloves, halved for rubbing
  • 30 g watercress, leaves only
  • 1 Tbsp olive oil, for seasoning, plus extra for greasing
  • ½ lemon, finely grated zest and juice

Nutrition
per 1 piece
Calories
970 kJ / 232 kcal
Protein
6 g
Carbohydrates
25 g
Fat
13 g
Saturated fat
2 g
Fiber
1.7 g
Sodium
224 mg

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