Bruschetta with pumpkin and grilled mushrooms, Grana Padano wafers and rosemary-flavoured oil
| Difficulty
Facile
|
Preparation  30 min + 2 h
|
Servings for  4 people
|
Ingredients
8 slices bread
150 g pumpkin
150 g mixed mushrooms
200 g Grana Padano
200 ml extra virgin olive oil
Pepper
Salt
2 sprigs of rosemary
Preparation
To prepare the rosemary oil, in a small pan heat the extra virgin olive oil and add the sprigs of rosemary. Keep on low heat for 5 minutes, until the oil reaches 90°C. Leave it to cool at room temperature for a couple of hours.
Meantime, toast the slices of bread in the oven at 200°C for 10 minutes.
Clean the mushrooms and pumpkin and slice them not too thin. Grill on both sides on a hot griddle. Transfer into a bowl and season with the rosemary-flavoured oil, salt and pepper.
To make the wafers, use a pastry ring to form grated Grana Padano discs on a sheet of baking paper.
Remove the pastry ring and cook in the microwave for one minute. Leave the wafer to cool and remove from the paper.
Prepare the bruschettas by putting the mushrooms and pumpkin on the slices of bread garnished with the halved Grana Padano wafers, a drizzle of rosemary-flavoured oil, and a pinch of black pepper.
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