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Mushroom and Autumn Vegetable Bruschetta
Ingredients
Sourdough Starter
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sourdough starter (see tip)50 g
-
strong white bread flour100 g
-
filtered water100 g
Ciabatta
-
water300 g
-
strong white bread flour400 - 450 g
-
salt10 g
-
olive oil2 Tbsp
-
semolina for dusting
Topping
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raw cashew nuts soaked in warm water for approx. 1 hour250 g
-
fresh parsley cut in pieces30 g
-
lemon finely grated zest and juice1
-
olive oil70 g
-
mustard½ tsp
-
sweet paprika½ tsp
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salt1 tsp
-
ground black pepper1 pinch
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garlic cloves3
-
leeks cut in pieces200 g
-
broccoli cut in strips200 g
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fresh mushrooms cut in pieces200 g
-
Swiss chard cut in strips100 g
-
dried chilli flakes½ tsp
Assembly
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garlic cloves halved for rubbing2
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watercress leaves only30 g
-
olive oil for seasoning, plus extra for greasing1 Tbsp
-
lemon finely grated zest and juice½
Difficulty
advanced
Nutrition per 1 piece
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