Ingredients

1 ciabatta loaf
10ml balsamic vinegar
2gm micro parsley
1gm salt

 

FOR AVOCADO MIX

1avocado
10ml lime juice
1gm salt

 

FOR WILD MUSHROOM MIX

30gm wild mushrooms
Olive oil (a dash)
1gm salt

 

FOR TOMATO MIX

600gm piccolo tomatoes
50ml Extra virgin olive oil
3 shallots, finely diced
5gm garlic, crushed
20ml Pomodoro sauce
10gm basil, chopped
15ml balsamic vinegar
2gm salt
2gm pepper

 

CRUSHED AVOCADO MIX
Crush avocado into a bowl until it has a lumpy consistency. To finish mix your lime juice and salt into the crushed avocado. Set aside.

WILD MUSHROOM MIX
Slice your wild mushroom thinly. In a pan, fry mushrooms in a touch of olive oil with salt until soft. Set aside to cool

TOMATO BRUSCHETTA MIX
Turn your grill on medium heat, then start to slice your tomatoes in half. When finished, sprinkle with salt and olive oil before placing under the grill for 5 minutes. In a large bowl, add the Pomodoro sauce, cooked tomatoes, crushed garlic, finely diced shallots, chopped basil, olive oil, balsamic, salt and pepper. Set aside.

MAKING YOUR TRIO OF BRUSCHETTA
Slice your ciabatta into to approximately 1cm thickness and very lightly toast. Top each slice with a mix of toppings and lightly sprinkle with salt and micro parsley for garnish. Remember to drizzle some balsamic vinegar over your wild mushroom bruschetta for extra flavour.