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    Bruschetta with pumpkin and grilled mushrooms, Grana Padano wafers and rosemary-flavoured oil

    Group 393Easy
    Group 3824 people
    T430 min + 2 h


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.