Bruschetta with Tenderstem, garlic mushrooms & feta

One of the ‘Tenderstem in Ten' recipes - 10 recipes ready in less than 10 minutes - this bruschetta would make a speedy and delicious lunch or supper snack.

Serves: 4
Preparation and cooking time: Under 10 minutes

What you need:

• 200g packet Tenderstem broccoli
• 200g crumbled feta cheese
• 2 handfuls mushrooms - any variety
• large knob butter
• 1-2 cloves garlic, crushed
• 1 ciabatta loaf

What you do:

1. Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.
2. Steam or boil the Tenderstem for about 3 minutes until tender.
3. Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.
4. Add the cooked Tenderstem and toss well to coat it in the garlicky juices.
5. Pile the Tenderstem and mushrooms onto the ciabatta and top with the crumbled feta cheese.
6. Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.
7. Eat immediately, drizzled with a little more extra virgin olive oil and a generous sprinkle of finely chopped flat leaf parsley.

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