Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue | Castello®
Sourdough bruschetta with portobello mushrooms and Castello Creamy Blue Ingredients Optional: Preparation Cut mushrooms into ½ centimetre slices.
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Ingredients
- 30 - 50 g Castello® Creamy blue
- 2 slices sourdough bread, thick cut
- 1 - 2 portobello mushrooms
- 2 tbsp butter, for frying
- salt and pepper
- redcurrants blueberries or redcurrent jelly
- fresh herbs
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