Serves: 4
Preparation time: 10 minutes
Ingredients
- 1 large crusty baguette
- 2 punnets of chestnut mushrooms
- 4 large sprigs of fresh tarragon
- Yorkshire rapeseed oil
- 1 large onion
- 200g Yorkshire Wensleydale cheese
- 1 small pot low fat crème fraiche
Method
1. Slice the baguette into twelve pieces and drizzle with Yorkshire rapeseed oil, then bake in the oven for 15 mins at 180°C until golden and crisp.
2. Finely chop the onion and fry in a pan with the Yorkshire rapeseed oil until soft.
3. Dice half of the mushrooms into small pieces then fry until soft and cooked through.
4. Add half of the tarragon leaves and blitz with a stick blender for a few seconds to create a purée.
5. Spoon out the mushroom purée and spread over the crispy baguette slices.
6. Thinly slice the remaining chestnut mushrooms and fry until soft, then place on top of the puree.
7. Place the bruschetta on a tray, crumble the Yorkshire Wensleydale cheese over the top and bake for 10 mins.
8. Serve hot with a dollop of crème fraiche and a leaf of tarragon on top of every bruschetta.
9. Finally, for added specialness, crumble more Yorkshire Wensleydale cheese on top before serving.