Bruschetta with Tenderstem® broccoli, Garlic Mushrooms & Feta
Method
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Preheat the gill to medium. Slice the ciabatta loaf in half horizontally, then cut each piece in half. Brush the cut sides with the olive oil then pop under the grill, oil side up, until lightly toasted.
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Steam or boil the Tenderstem® broccoli for about 3 minutes until tender.
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Cut the mushrooms into bite-sized pieces if large. Heat the butter in a frying pan, then add the mushrooms and garlic, and cook for a few minutes. Season with black pepper.
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Add the cooked Tenderstem® broccoli and toss well to coat it in the garlicky juices.
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Pile the Tenderstem® broccoli and mushrooms onto the ciabatta and top with the crumbled feta cheese.
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Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
