Mushroom and leek bruschetta

Mushroom and leek bruschetta

My Italian Kitchen
Chris Middleton

Bruschetta is a dish you simply must have at a family get-together. It’s a terrific time-saver as you can do half of the preparation in advance, and just assemble right before your guests are about to arrive. It’s quick, easy to make and flavour-packed. Mushroom, leek and thyme … delicious!


Quantity Ingredient
1 leek, thinly sliced, white part only
60ml extra-virgin olive oil, plus extra for drizzling
sea salt flakes
2 garlic cloves, 1 finely diced, 1 whole
1/2 long red chilli, finely diced
4 large portobello mushrooms, thinly sliced
1 small handful thyme, leaves picked
20g salted butter
10-12 thick slices Ciabatta bread
parmigiano reggiano, thinly shaved, to garnish


  1. Preheat the oven to 200°C.
  2. Place the leek in a baking tray, drizzle with half the olive oil and season with sea salt and freshly ground black pepper, then place in the oven and bake for 20–30 minutes, until tender, sweet and caramelised. Toss halfway through to ensure an even caramelisation.
  3. Pour the remaining olive oil into a frying pan and set over a medium heat. Add the diced garlic and chilli, and sauté for 1 minute. Add the mushrooms and thyme and continue to cook over a medium heat until the mushrooms have cooked through, about 3–5 minutes. Add the butter and season. Set aside.
  4. Toast the slices of bread, then rub each side with the whole garlic clove.
  5. Place the caramelised leek on top of the toasted bread, then the mushrooms and a few shavings of cheese. Drizzle with olive oil and serve.
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