MinimakesBreakfast & BrunchBrownies, Blondies & BarsCakes, Cupcakes & LoavesCookiesMuffins & SconesTarts & PastriesDesserts

Breakfast & BrunchLunchDinnerSnacks & AppetisersSides & SaladsSoupsEntertaining

MUSHROOM AND MOZZARELLA BRUSCHETTA

Snacks & Appetisers | Breakfast & Brunch

Snacks & Appetisers | Breakfast & Brunch

MUSHROOM AND MOZZARELLA BRUSCHETTA

Servings: 4

Metric Imperial

Ingredients

8 slices ciabatta

1 clove garlic, peeled

2 tbsp NOMU Extra Virgin Olive Oil, plus more for drizzling

2 tbsp butter

A handful of fresh sage leaves
NOMU One For All Grinder

400g mixed exotic mushrooms, larger ones sliced

NOMU Sea Salt and Black Pepper

A drizzle of truffle oil (optional)

1 ball buffalo mozzarella

Directions

In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.

Heat 2 tablespoons of Olive Oil with the butter, sage and One For All Grinder in a pan. Add the mushrooms and sauté until they are beautifully golden brown and just cooked through. Season with Sea Salt and Black Pepper to taste.

Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.

Tip: If you add salt before the mushrooms are browned, the salt will draw out the moisture and they will stew instead of fry.

Ingredients

8 slices ciabatta

1 clove garlic, peeled

2 tbsp NOMU Extra Virgin Olive Oil, plus more for drizzling

2 tbsp butter

A handful of fresh sage leaves
NOMU One For All Grinder

400g mixed exotic mushrooms, larger ones sliced

NOMU Sea Salt and Black Pepper

A drizzle of truffle oil (optional)

1 ball buffalo mozzarella

Directions

In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.

Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.

Tip: If you add salt before the mushrooms are browned, the salt will draw out the moisture and they will stew instead of fry.

Ingredients

8 slices ciabatta

1 clove garlic, peeled

2 tbsp NOMU Extra Virgin Olive Oil, plus more for drizzling

2 tbsp butter

A handful of fresh sage leaves
NOMU One For All Grinder

400g mixed exotic mushrooms, larger ones sliced

NOMU Sea Salt and Black Pepper

A drizzle of truffle oil (optional)

1 ball buffalo mozzarella

Directions

In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.

Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.

Tip: If you add salt before the mushrooms are browned, the salt will draw out the moisture and they will stew instead of fry.

Ingredients

8 slices ciabatta

1 clove garlic, peeled

2 tbsp NOMU Extra Virgin Olive Oil, plus more for drizzling

2 tbsp butter

A handful of fresh sage leaves
NOMU One For All Grinder

400g mixed exotic mushrooms, larger ones sliced

NOMU Sea Salt and Black Pepper

A drizzle of truffle oil (optional)

1 ball buffalo mozzarella

Directions

In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.

Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.

Tip: If you add salt before the mushrooms are browned, the salt will draw out the moisture and they will stew instead of fry.