Mix and Match Bruschetta

clock 15 minutes + 25 minutes bowl Serves 8


  • 1/2 ciabatta loaf, cut into 1.5cm slices
  • 1 garlic clove, peeled, halved
  • 5 Tbsp olive oil
  • 250g mixed cherry tomatoes, quartered
  • 1 Tbsp balsamic vinegar
  • Salt and pepper
  • 200g button mushrooms, cut into wafer-thin slices
  • 1 Tbsp lemon juice
  • 1 Tbsp parsley, roughly chopped, plus extra whole leaves to serve
  • 100g feta
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

  • 2. Rub one side of each slice of bread with the cut garlic clove. Then brush both sides with oil and arrange on baking tray. Bake for 6-8 minutes, turning halfway through, until golden and crisp. Transfer to a wire rack to cool.

  • 3. To make the tomato and feta topping, reduce oven temperature to 150°C (130°C fan-forced). Arrange tomatoes on baking tray. Drizzle with 1 tablespoon of oil and vinegar. Season to taste. Bake for 10-15 minutes, until tender and leave to cool slightly.

  • 4. To make the lemon mushroom topping, place mushrooms in a small bowl with remaining oil and lemon juice. Season to taste. Marinate for at least 10 minutes. Toss parsley through.

  • 5. Place bread on a serving platter and divide mixture between slices. Top the tomato topping with crumbled feta and the mushroom topping with extra parsley.

  • Tip:

  • Roasting tomatoes on a low heat prevents splitting and bursting while enhancing their

  • natural sweetness.


  • • Energy 849Kj • Protein 6g • Total Fat 13g • Saturated Fat 3g • Carbohydrates 15g • Sugars 2g • Sodium 524mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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