Mushroom, broccoli and red pepper bruschetta

We make no secret of our love for bruschetta. This mushroom, broccoli and red pepper bruschetta, may be some distance from the traditional tomato and pesto bruschetta but it proves just how versatile a bruschetta can be.

Like a mini, open-faced toasted sandwich, bruschetta is simply perfect for any time of the day or night. These little toasts are always a popular supper in or house, brilliant for those unexpected guests and always very much appreciated.

Mushroom, broccoli and red pepper bruschetta – serves 4

1 small head broccoli, cut into small florets (discard the stalk)
4 tablespoon extra virgin olive oil
1/8 teaspoon fine sea salt and ground black pepper
4 portabella mushrooms, stems removed, sliced
2 red bell peppers, ribs and seeds removed, sliced
1 small clove garlic, crushed
4 slices (or more) medium sliced (about 1/2 inch) crusty bread (we like to use a French stick)
4 ounces Gouda cheese, thinly sliced

Heat the broiler with the rack set about 4 inches from the heat.
In a mixing bowl, toss the broccoli with some of the oil and season with salt and pepper.
Place it on a baking sheet lined with foil and cook for 4 – 6 minutes, turning once or twice until the broccoli begins to brown.
Add the mushrooms and bell peppers to the broccoli with some more salt and pepper and toss to combine.
Broil for a further 8 – 10 minutes, turning the vegetables once or twice until they are tender.
Once cooked, set aside.
In a small bowl, combine the rest of the olive oil with the garlic. Season with salt and pepper.
Place the sliced bread on a baking sheet and broil until golden brown on one side only.
Remove from the broiler and on the untoasted side, spread the vegetable mixture on each one.
Top each one with some cheese and place back under the broiler until the cheese has melted and is lightly browned – about 2 – 4 minutes.
Serve immediately drizzled with more olive oil if you would like.