Australia 
CELEBRATE SUMMER WITH A SEASONAL TAKE ON THE CLASSIC BRUSCHETTA BY BRICIOLE, THE ICONIC MARYLEBONE-BASED TRATTORIA, CAFÉ BAR, AND DELI.
With sourdough bread grilled on the barbecue and topped with wild mushrooms, it’s perfect for that late afternoon aperitivo in the garden. Add a few slices of black truffle if you’re feeling fancy, and enjoy with your friends – and an Aperol Spritz, of course. Salute!
WHAT YOU'LL NEED
- 4 slices Sourdough bread
- 100g sliced Mixed wild mushrooms (if in season) or cultivated mushrooms
- 1 clove of Garlic
- 10g chopped Fresh parsley
- 2g dry Oregano
- 1 small Sweet red chilli (seeded and finely sliced)
- 50ml Extra virgin olive oil
- Salt
- Black pepper
HOW TO MAKE IT
Step 1
Peel the garlic and slice it in half.
Step 2
Heat half of the garlic in a sautée pan with half of the olive oil until golden brown.
Step 3
Remove the garlic and add the mushrooms. Cook the mushrooms on a high heat for about 5 minutes. When almost ready add the chili, parsley salt and oregano.
Step 4
Grill the bread both sides (for best results, use a barbeque). Rub the rest of the garlic on each slice of the bread and pour the rest of the olive oil on top.
Step 5
Place the sautéed mushrooms on each bruschetta and grind some black pepper on top. If you have some, add few slices of black truffle to spoil yourself!
Step 6
Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!
