Mushroom and Autumn Vegetable Bruschetta

Mushroom and Autumn Vegetable Bruschetta

4.8 4 ratings

Prep. 30min

Total 24 h

24 pieces

Ingredients

Sourdough Starter

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

Ciabatta

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

Topping

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

Assembly

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

Difficulty

advanced

Nutrition per 1 piece

Sodium 224 mg

Protein 6 g

Calories 970 kJ / 232 kcal

Fat 13 g

Fiber 1.7 g

Saturated fat 2 g

Carbohydrates 25 g

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UK and Ireland

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