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These easy to make Italian appetizers are a simple but tasty treat to cook up. Consisting of small slices of grilled sourdough bread and a mushroom and feta mix spread on top, it takes only 10 minutes to whip up!
- 150g chestnut mushrooms, sliced
- 1 large garlic clove, thinly sliced (or 2 small)
- 30g kale, stalks removed and roughly chopped
- 5 cherry tomatoes, roughly chopped
- 50g feta cheese, crumbled
- 2 slices of sourdough bread
- 2 tbsp of olive oil
- Fresh oregano
- ½ lemon, juice
- Rub the sourdough bread with half of the olive oil, season with a little salt and milled pepper and cook on a griddle pan until nice and crispy. If you don’t have a griddle pan just pop under the grill.
- In a large frying pan, add the remaining olive oil and fry the sliced chestnut mushrooms with the garlic. Once soft and a nice golden colour, add the kale and cook until it has wilted. Season with salt and milled pepper.
- Place the sourdough crostini on your plates. Spoon over the mushrooms and kale. Crumble over the feta cheese, chopped tomatoes and fresh oregano and serve with a little drizzle of olive oil and a squeeze of lemon.