Mixed tomato, mushroom and spinach bruschetta

Cooking Vegetarian Mixed tomato, mushroom and spinach bruschetta

This high-fibre vegetarian bruscetta makes a delicious starter or light main.

Lables: Low carb Lower gi Egg free Fish free Shellfish free
  1. Preheat grill on medium. Place bread slices in a single layer on a large baking tray. Grill for 2 minutes each side or until golden. Remove from grill. While still hot, spread dip evenly over bread.
  2. Meanwhile, combine the tomato, basil, vinegar and 2 tablespoons of oil in a medium bowl (see notes).
  3. Heat the remaining oil in a medium, non-stick frying pan over high heat. Add mushroom and garlic. Cook for 3 minutes or until just tender. Add hot mushroom mixture to tomato mixture. Stir to combine. Stand for 5 minutes. Season with salt and pepper.
  4. Add spinach to pan over high heat. Cook for 30 seconds or until just wilted. Top warm bread with hot spinach, then tomato mixture. Serve immediately.

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8 slices Italian-style bread
150g tub basil, cashew and parmesan chunky dip
1/2 x 400g punnet tomato medley, halved
2/3 cup fresh basil leaves, shredded
1 tbsp red wine vinegar
1/4 cup Australian extra virgin olive oil
300g button mushrooms
1 garlic clove, crushed
1 bunch English spinach, trimmed

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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