Brekkie bruschetta

Add this tasty bruschetta to the brekkie menu for a meal that packs a punch. It's easy to make and big on flavour.

4

10m

10m

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 150g cup mushrooms, thickly sliced
  • 150g brown cup mushrooms, sliced
  • 400g can brown lentils, rinsed, drained
  • 2 garlic cloves, crushed
  • 60g pkt Coles Australian Baby Spinach
  • 1 tbs balsamic vinegar
  • 4 slices Coles Bakery Stone Baked by Laurent bread Wholemeal Sourdough Vienna*, toasted
  • 80g Coles Danish Fetta, crumbled

Method

STEP 1

Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the combined mushroom and cook, stirring, for 4-5 mins or until golden brown and just tender. Transfer to a bowl.

STEP 2

Reduce heat to medium-low. Add half the remaining oil to the pan. Add the lentils and garlic and cook, stirring, for 2 mins. Add the spinach and cook, stirring, until spinach just wilts. Return mushroom to pan with the balsamic vinegar. Toss to combine. Season.

STEP 3

Divide the bread among serving plates. Top with mushroom mixture and fetta. Drizzle with the remaining oil.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Vegan
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.