Duo ‘nduja bruschetta
by Marcello Tully

Marcello Tully calls on the spicy virtues of ‘nduja to create a pair of tasty bruschetta recipes: one with rich and flavoursome mushrooms, the other with tangy goats cheese. Serve these as a fiery starter, a punchy party snack, or alongside stews or soup.

1
Start on the mushroom and ‘nduja bruschetta. Preheat the oven to 200ºC/gas mark 6. Heat the olive oil in a pan over medium heat. Add the onions and sweat for 2 to 3 minutes, then add the garlic and cook for a further 2 minutes
50ml of olive oil
100g of onion
20g of garlic

2
Add the ‘nduja and cook for a further 2 minutes. The Calabrian ‘nduja will melt and break down, releasing an intense red colour
20g of ‘nduja
3
Add the oyster and button mushrooms along with the salt and cook for 5-10 minutes until all the moisture has been cooked out and evaporated from the pan
150g of button mushrooms
2g of salt
100g of oyster mushrooms
4 slices of ciabatta
4
While the mushrooms cook, brush the slices of bread with olive oil and toast in the oven for 4-5 minutes
8 slices of ciabatta
5
Once it has cooked, place the mushroom mix on top of 4 slices of the toasted bread and add a teaspoon of crème fraiche on top of each piece to finish. The 4 remaining toasted slices will be for the next bruschetta recipe
20g of crème fraîche
6
For the goat’s cheese and ‘nduja bruschetta, set the oven to 160ºC/gas mark 3. Cut the peppers in half and remove the stalks, seeds and white membrane. Press the pepper halves flatly on a chopping board and, with a large chopping knife, slice into very thin strips
2 red peppers
7
Place the strips of peppers on a baking tray and mix with a pinch of salt and pepper and sunflower oil. Place in the preheated oven 8 minutes, or until just soft
15ml of sunflower oil
salt
pepper
8
Add the ‘nduja and spread over the surface of the ciabatta slices, then add the goat’s cheese and finish with a small handful of peppers
40g of ‘nduja
280g of goat’s cheese, sliced in 1cm rounds
9
Return to the oven for 1 minute to warm through and serve warm with the mushroom and ‘nduja bruschetta

Recipe by Marcello Tully courtesy of Great British Chefs, visit their site for more summer picnic recipes at:
www.greatbritishchefs.com