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8 tablespoons olive oil
2 garlic cloves, 1 peeled, 1 finely chopped
1 small red bell pepper, finely chopped
2 spring onions
400 grams mixed mushrooms, chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
8 slices of Pugliese (or sourdough) bread
This recipe by Antonio Carluccio for a hearty New Year's Eve snack is perfect! It is very tasty, quickly prepared and can be eaten warm or cold. So you can also prepare it in advance, so handy!
How to make Mushroom Crostini
Wash and dry the bell papper, onions and parsley
Brush the mushrooms until clean.
Cut the mushrooms coarsly.
Chop onion and pepper finely, peel garlic.
Fry the pepper and the onion in 6 tablespoons olive oil.
Add 1 crushed garlic clove after a few minutes and fry.
Add the mushrooms and fry until light brown.
Season the vegetables by adding salt and pepper to taste.
Chop the well drained parsley finely
Stir the parsley into the vegetables.
Slice the sourdough bread.
Toast the bread slices.
Rub the second garlic clove on the toasted bread
Brush the toasted bread with the remaining olive oil.
Spoon the mushrooms on the toast and serve with a wedge of lemon.
We wish all our snazzie readers a fun New Years Eve!