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Mushroom, Rosemary & Feta Bruschetta

26 Sep

For a while, I had convinced myself that I loved winter- loved the cosiness and warmth of being tucked away indoors, enjoying rich, comforting food while it rained and looked miserable and overcast outside.

And then Spring came.

I was suddenly relishing in the sunshine and felt almost like I was betraying my love for the winter months. I felt like I had the heart of a cheater, coveting another one I had professed my love for another.

There is something so refreshing and renewing about the bright blue Spring skies, crisp air and warm sunshine that easily reminds you why it is the season of love, romance and new life.

It’s hard to be grumpy when you wake up to a dazzling clear blue sky and you hear the birds chirping away and kids playing in the street.

Yes, it’s very clichéd, but how could I continue to be mad at The Husband for deleting my iTunes playlists when he synced his iPhone on my computer, especially after the beautiful morning had lifted my spirits-against my wishes? He was saved by the bell this time. Or saved by the sunshine.

After I had realised it was impossible to be in a bad mood today, I set about making breakfast for us. We had a rolled parmesan omelettes, crispy bacon, roasted cherry tomatoes and this yummy bruschetta of mushrooms and rosemary and sprinkled with feta. Mmm, mmm!

For the first time in a long time, I feel refreshed, optimistic and bright. And it was all thanks to a little sunshine on a beautiful spring day.

Ingredients

  • 1 garlic clove, crushed/finely chopped
  • 1/2 cup olive oil
  • 4 slices sourdough or ciabatta bread, 1/2 inch thick
  • 1/2 red onion, chopped finely
  • 1 1/2 cups mushrooms, sliced (button, oyster and or or shiitake)
  • 2 tablespoons butter (or olive oil)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tbsp crumbled feta cheese
  • 1/4 cup chopped flat leaf parsley
  • salt and pepper

Method

  1. Preheat oven to 180C. Place slices of bread on a tray and drizzle with olive oil. Pop into the oven.
  2. In a hot pan, add olive oil or butter, garlic and onion, cooking until soft and fragrant. Add onion, mushrooms and rosemary and cook for approximately 8 minutes, until the mushrooms are soft and the onion is cooked through. Turn off the heat and stir parsley through. Season to taste.
  3. Remove bread from the oven once it is golden and looking delicious. Top with mushroom mixture, sprinkle with feta cheese and a lick of olive oil.
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One response to “Mushroom, Rosemary & Feta Bruschetta

  1. chanel11

    September 26, 2010 at 5:46 pm

    I know exactly what you mean! For months I have been saying, Winter isn’t as bad as you all say, but then today I was leaping around the house like a leprechaun on crack with glee!

    For brekky we had a smoothie, I would have much preferred this – I am craving some mushies so bad right now!! (NOT the hallucinogenic ones…)

     

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