Cheese and Mushroom Bruschetta Recipe

In association with Central England Co-Operative and Love Food Hate Waste, here is a really simple recipe if you have loads of mushrooms to use up. My Cheese and Mushroom Bruschetta is easy to make and is perfect for buffets.

1. Finely chop the Onions and fry in a large saucepan for 5 minutes.
2. Wash the Mushrooms then finely chop using a knife or in a food processor. Add to the frying pan along with the Thyme then fry for a further 5 minutes, or until the water from the Mushrooms has evaporated.
3. Meanwhile cut 10 slices of bread diagonally from the French Stick and toast on one side under the grill.
4. When the Mushroom mixture and bread are ready, remove from the heat. Turn over the bread and spread the Mushroom mixture over the untoasted side of the sliced bread.
5. Sprinkle some grated Cheese over the top then return to under the grill.
6. Cook for a further 5 minutes, or until the Cheese turns golden then the bruschetta is ready to serve.

For another buffet style recipe in association with the Co-Op and Love Food Hate Waste, check out my Cheese and Bacon Potato Skins Recipe.