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.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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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
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
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
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
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
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
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
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
Return to the oven for 1 minute to warm through and serve warm with the mushroom and 'nduja bruschetta
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