Chorizo, mushrooms and brie on sourdough

Method

1. 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.

2. 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.

3. 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.

4. 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.