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Mushroom and Autumn Vegetable Bruschetta

Mushroom and Autumn Vegetable Bruschetta
4.8 4 ratings
Prep. 30 min
Total 24 h
24 pieces
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Ingredients

Sourdough Starter
  • sourdough starter (see tip)
    50 g
  • strong white bread flour
    100 g
  • filtered water
    100 g
Ciabatta
  • water
    300 g
  • strong white bread flour
    400 - 450 g
  • salt
    10 g
  • olive oil
    2 Tbsp
  • semolina for dusting
Topping
  • raw cashew nuts soaked in warm water for approx. 1 hour
    250 g
  • fresh parsley cut in pieces
    30 g
  • lemon finely grated zest and juice
    1
  • olive oil
    70 g
  • mustard
    ½ tsp
  • sweet paprika
    ½ tsp
  • salt
    1 tsp
  • ground black pepper
    1 pinch
  • garlic cloves
    3
  • leeks cut in pieces
    200 g
  • broccoli cut in strips
    200 g
  • fresh mushrooms cut in pieces
    200 g
  • Swiss chard cut in strips
    100 g
  • dried chilli flakes
    ½ tsp
Assembly
  • garlic cloves halved for rubbing
    2
  • watercress leaves only
    30 g
  • olive oil for seasoning, plus extra for greasing
    1 Tbsp
  • lemon finely grated zest and juice
    ½

Difficulty

advanced

Nutrition per 1 piece

Sodium 224 mg
Protein 6 g
Calories 970 kJ / 232 kcal
Fat 13 g
Fibre 1.7 g
Saturated Fat 2 g
Carbohydrates 25 g

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