Contents Contact me Torridon Cambridge   home Travel   getting there   accommodation Astronomy   home   star map   earth viewer Food   home   Starters     bruschetta   Main Courses     venison daube   Desserts     ice cream     truffle torte   Buffet     tandoori ch...     drumsticks   Cakes     choc cake     flapjack     choc crispie     mincemeat Sailing   home   mirror   etap 21i   beneteau 211   tall ship   boatbuilding World Tour   intro   humour  home  starters  |bruschetta  main courses  desserts  buffet  cakes Visits:  Contact Pete

Garlic mushroom bruschetta preparation time: 10 mins cooking time: 10 mins serves: 4 Bruschetta generally consists of fried or grilled pieces of bread spread with garlic butter and topped with a tomato Provencale mix made with a large quantity of olive oil. This low-fat mushroom alternative can be prepared in advance and oven baked or grilled as required. ingredients Half a French stick 2 garlic cloves 6 spring onions 225g (8oz) chestnut mushrooms juice of half a lemon 1 tbsp Normandy virtually fat free fromage frais 1 tsp chopped fresh dill or Moniack dill sauce salt and freshly ground black pepper salad leaves to garnish method Slice the bread diagonally into 8 thick pieces and toast lightly under a hot grill on both sides. Slice one garlic clove in half and rub both sides of the bread with the cut-side. Place the bread on a baking tray. Preheat a non-stick frying pan and dry-fry the finely chopped spring onions for 2-3 minutes until soft. Crush the second garlic clove and add to the pan along with the finely chopped mushrooms and lemon juice. Cook until the moisture has evaporated to leave a paste-like consistency. Remove the pan from the heat, stir in the fromage frais and dill and season with salt and black pepper. Spread the mixture onto the toasted bread and place under the grill to brown. Garnish with salad leaves and serve hot.