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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Mushroom & Pea Pesto Bruschetta

Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta
Mushroom & Pea Pesto Bruschetta

Thinking of changing up your regular avo on toast or Sunday eggs on toast? Why not try these flavour packed toasties? Layer them up for an impressive yet super easy feast that will have your Instagram feed drooling. I love mushrooms, I could eat them on everything. Sautéed in some balsamic they’re simple and the perfect topping to any dish (except sweet ones of course!). The pea pesto is a much lighter than regular pesto with a delicious distinctive crunch from the toasted walnuts. The pesto recipe serves 1 small jar so if you’re lucky you might have some left over for later.

All ingredients were picked up in my local Marks & Spencer’s food hall.

This is a sponsored post.

Mushroom & Pea Pesto Bruschetta

Ingredients
  • 1 fresh sourdough loaf from the M&S Bakery (I used San Francisco style)

 

Pesto

  • 50g frozen peas
  • 100g walnuts toasted – see below
  • 4 tbsp. olive oil
  • 1 handful basil leaves
  • 1 small garlic clove peeled and chopped

 

Mushrooms

  • 300g Irish mushrooms washed and diced
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
Method
  1. Let’s start with the pesto. Start by toasting the walnuts, scatter them across a flat baking tray and toast in the oven for 12 minutes until lightly browned.
  2. Thaw the garden peas by placing them into a bowl and cover them with boiling water for 3-4 minutes before draining off the water (ensure there is no excess water).
  3. In a blender add the garlic, peas, basil and olive oil. Blend for 40-60 seconds until smooth. Add the walnuts and blend again for 20 seconds just enough for the walnuts to still be slightly visible and to add some crunch to the pesto.
  4. In a pan over a high heat add the olive oil and the sliced mushrooms, tossing and cooking for 3-4 minutes until the mushrooms are soft. Pour in the balsamic and cook for 1 minute.
  5. Slice the sourdough and toast until golden and crisp. Spread a dollop of the pesto over a slice and add a large spoon of the mushrooms on top.

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