Duo 'nduja bruschetta

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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.

First published in 2015




Mushroom and 'nduja bruschetta

Goat's cheese and 'nduja bruschetta

To serve

  • 8 slices of ciabatta


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
Add the 'nduja and cook for a further 2 minutes. The Calabrian 'nduja will melt and break down, releasing an intense red colour
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
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
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
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
Return to the oven for 1 minute to warm through and serve warm with the mushroom and 'nduja bruschetta
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, 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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