Spicy Creamy Sundried Tomato, Mushroom and Olive Bruschetta’s
These are gorgeous! My husband and friends literally went bananas for them. They’re creamy, cheesy, tangy, spicy and full of flavour. If you are planning a dinner party you have to give these a go, serve them as a canape or starter, either way your guests are going to love them.
This is another one of those recipes born out of a random kitchen experiment and an unnecessary trip to the supermarket. On route to the supermarket all I knew was that I had to have a creamy white sauce mushroom bruschetta with dinner that evening. But then browsing the isles of my favourite supermarket, the sundried tomatoes, olive and spinach caught my eye and suddenly my mind was cooking up various recipes for olive and sundried tomato tapenade and spinach and mushroom bruschetta’s. Realising though that I didn’t have the time to make everything, I thought why not combine the ingredients for a creamy mushroom bruschetta with all the tangy notes from a sundried tomato and olive tapenade.
So back in my kitchen I just started throwing together the ingredients which my mind’s taste buds were telling are going to work well…I was blown away with the result. These are truly gorgeous. What I love is how the mellow tones from the creamy white sauce come together with the spicy tangy notes from the sundried tomatos, olives and dried red chillies. The spinach and onions go beautifully crisp as they toast in the oven whilst the mushrooms still have some bite. This has to be one of my favourite recipes. I really hope you love it as much as I do.
- • 300g cup mushrooms, sliced and a good pinch of salt to drain excess liquid from the mushrooms
- • ½ cup pitted black olives
- • ½ cup sundried tomatoes
- • 1 tbsp olive oil and extra for brushing onto the bread for toasting
- • 2 white onions, sliced
- • 4 cloves garlic, minced
- • 2 tbsp all-purpose flour
- • 1 cup unsweetened almond milk
- • 1 tbsp nutritional yeast
- • 3 large handfuls of spinach
- • 2-3 dried arbol chilli’s, finely chopped
- • sprinkle of oregano
- • good grind of freshly cracked black pepper
- • 3 tbsp tapioca starch
- • bread of choice
- Place the sliced mushrooms on a kitchen towel, sprinkle with salt, toss well with your hands to ensure a good coverage and set aside for 5minutes.
- Whilst you’re waiting, in a food processor, combine the sundried tomatoes and olives and blitz until you reach a pesto consistency.
- Once the mushrooms have had 5 minutes, using a second kitchen towel if necessary, wrap the towels around the mushrooms and create a ball like shape and squeeze any excess liquid. This is an important step as it will prevent the mushrooms from going soggy when we cook them.
- Heat 1 tbsp of olive oil in a wide saucepan.
- Add the mushrooms, onions and garlic and let these cook on a low to medium heat until the onions turn translucent.
- Stir in the flour to make a roux, stir for 2-3 minutes to allow the rawness from the flour to cook away.
- Go in with the milk and stir. Within minutes the milk and flour will start to combine to form a creamy sauce.
- Add the sundried tomato and olive paste. Also add the nutritional yeast, spinach, chopped dried chillies and oregano. Mix well and leave this to cook for a good 5-6 minutes. You’ll see the sauce will turn a beautifull creamy red colour.
- Finally stir in the tapioca starch, this will give the mixture a gorgeous gooeyness.
- Give the mixture a good grinding of freshly cracked black pepper. At this stage check the seasoning, you’ll note we haven’t added any salt at this stage. This is because the sundried tomatoes, nutritional yeast and olives are already quite salty so it’s best to wait until all the flavours have combined before adding any salt, if necessary.
- The mixture is now ready and can be spread over your choice of bread before toasting in the oven for approx. 15minutes, just until the bread is nicely toasted. Before layering your bread with the mixture, brush the bottom side with olive oil, this will add both flavour and help the bread to toast nicely in the oven.