Duo 'nduja bruschetta

Name: Duo 'nduja bruschetta
Total time: 30 min
Ingredients: 100g of oyster mushrooms, finely sliced; 150g of button mushrooms, finely sliced; 20g of 'nduja; 20g of crème fraîche; 100g of onion, finely diced; 20g of garlic, finely chopped; 50ml of olive oil, plus more for brushing; 2g of salt; 2 red peppers; 40g of 'nduja; 280g of goat's cheese, sliced in 1cm rounds; olive oil for greasing; 15ml of sunflower oil; salt; pepper; 8 slices of ciabatta

by Marcello Tully

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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

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Ingredients

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Imperial

Mushroom and 'nduja bruschetta

100g of oyster mushrooms, finely sliced
150g of button mushrooms, finely sliced
20g of 'nduja
20g of crème fraîche
100g of onion, finely diced
20g of garlic, finely chopped
50ml of olive oil, plus more for brushing
2g of salt

Goat's cheese and 'nduja bruschetta

2 red peppers
40g of 'nduja
280g of goat's cheese, sliced in 1cm rounds
olive oil for greasing
15ml of sunflower oil
salt
pepper

To serve

8 slices of ciabatta

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Method

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
salt
pepper

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

First published in 2015

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Marcello Tully

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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