Bruschetta with mushrooms, hazelnuts and parmesan
- 4 slices of wholegrain bread
- 250g of mushrooms
- 2 tablespoons of Damiano organic roasted hazelnut butters
- 40 g of parmesan cheese
- Extra virgin olive oil
- 1 clove of garlic
Clean the mushrooms, remove the sand and other impurities using the small brush. Cut it into 3-4 mm width slices.
Put a garlic and one tablespoon of olive oil into the pan and brown it, then remove the garlic and add the mushrooms. Fry it on a high flame for a moment, then add some salt and pepper and cook it on a lower flame for 10-15 minutes until it becomes tender and all the liquid will dry out.
Mix a pinch of salt with the Damiano organic roasted hazelnut paste and spread it on the grilled slices of the bread. Add the mushrooms and top it with some parmesan chips and pepper. You can serve it together with the fresh rocket salad.