Grilled guanciale and mushroom bruschetta

AT A GLANCE

  • Serves 4 people

  • 1 soft baguette, thickly sliced diagonally
  • 120 gm thinly sliced guanciale (see note)
  • 50 gm unsalted butter, coarsely chopped
  • 250 gm large portobello mushrooms, cut into wedges
  •  
  • Garlic-chilli oil
  • 125 ml (½ cup) extra-virgin olive oil
  • 6 garlic cloves
  • 2 red birdseye chillies
  • 1 lemon, zested rind only
01   For garlic-chilli oil, blend ingredients and ½ tsp sea salt in a blender until well combined. Set aside.
02   Preheat a grill on high heat. Brush baguette slices with garlic-chilli oil and grill until golden and toasted, turning once (3-4 minutes). Keep warm.
03   Place guanciale on a baking paper-lined oven tray and grill until starting to crisp (2-3 minutes). Set aside.
04   Heat a large frying pan over medium heat, add butter and cook until foaming (1-2 minutes), add mushroom and sauté until starting to colour (3-4 minutes). Season to taste.
05   Arrange mushrooms on toasted baguette, crumble over guanciale, drizzle with extra garlic-chilli oil and serve immediately.
Note Guanciale is cured pig’s cheek or jowl and is available from select Italian delicatessens and butchers. If unavailable, substitute prosciutto.

Recipe:

LAUREN MURDOCH, ASH ST CELLAR

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

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