Project Description

Braai Bruschetta
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Course Food & Drink Pairings
Servings 4


  • 8 slices bread of choice (ciabatta &sourdough work well)
  • 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 250 g baby buttonmushrooms, sliced in half
  • 250 g portabellini mushrooms, sliced
  • 1 cup Gruyere cheese, grated
  • Olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for serving


  • Preheat the braai.
    Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
    In a cast iron pan directly on the braai heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute. Add the sliced mushrooms and cook stirring occasionally, until browned all over.Season the mushrooms with salt and pepper and remove from the heat.Place the toasted bread onto a baking tray. Spoon the mushroom mixture onto each slice and sprinkle with cheese.
    Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
    Transfer to a platter, sprinkle with fresh parsley and serve.