A quick and easy idea for breakfast, brunch or lunch, try this delicious twist on bruschetta topped with spicy chorizo, golden mushrooms and gooey brie.
Serves1212
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
200g brown mushrooms, halved
1 garlic clove, crushed
1 tbs olive oil
2 chorizo, thinly sliced diagonally
12 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
Step 2
Heat a barbecue grill or chargrill on medium-high. Combine the mushroom, garlic and oil in a bowl. Season. Cook mushroom mixture on the grill, turning occasionally, for 3-5 mins or until the mushroom is golden brown and tender. Transfer to a bowl.
Step 3
Cook the chorizo on the grill for 1 min each side or until caramelised. Add to the mushroom mixture in the bowl. Cook the bread on the grill for 1 min each side or until lightly charred. Transfer to a serving platter.
Step 4
Arrange brie over the bread. Spoon over chorizo mixture. Top with rocket and basil. Drizzle with pesto. Season.
To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
12 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
100g brie, thinly sliced
Baby rocket leaves, to serve
Basil leaves, to serve
40g baby rocket leaves
1 cup basil leaves
1 garlic clove, crushed
1/3 cup (25g) finely grated parmesan
1/4 cup (40g) pine nuts, toasted
1/4 cup (60ml) extra virgin olive oil
Description
A quick and easy idea for breakfast, brunch or lunch, try this delicious twist on bruschetta topped with spicy chorizo, golden mushrooms and gooey brie.
Method
Step 1
To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
Step 2
Heat a barbecue grill or chargrill on medium-high. Combine the mushroom, garlic and oil in a bowl. Season. Cook mushroom mixture on the grill, turning occasionally, for 3-5 mins or until the mushroom is golden brown and tender. Transfer to a bowl.
Step 3
Cook the chorizo on the grill for 1 min each side or until caramelised. Add to the mushroom mixture in the bowl. Cook the bread on the grill for 1 min each side or until lightly charred. Transfer to a serving platter.
Step 4
Arrange brie over the bread. Spoon over chorizo mixture. Top with rocket and basil. Drizzle with pesto. Season.
To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
