We love this Italian-inspired Tenderstem bruschetta recipe. Bruschetta is a dish that’s so open to variation, and we think the combination of broccoli, mushroom and feta is one that works really well – giving an alternative to the classic tomato version of this dish. Plus, these veggies are packed with plenty of health benefits.
Ingredients
200g packet Tenderstem®
200g crumbled feta cheese
2 handfuls mushrooms (any variety)
Large knob butter
1-2 cloves garlic, crushed
1 ciabatta loaf
Method
Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.
Steam or boil the Tenderstem for about three minutes until tender.
Sauté the mushrooms in a knob of butter and one or two crushed garlic cloves and season well with salt and pepper.
Add the cooked Tenderstem and toss well to coat it in the garlic juices.
Pile the Tenderstem and mushrooms onto the ciabatta and top with the crumbled feta cheese.
Put the bruschetta back under the grill for about two minutes until the cheese just starts to soften.
Recipe courtesy of Tenderstem®
