A toast to sourdough

Had some tomatoes and mushrooms that needed to be used up and recently read somewhere that sourdough is the healthiest kind of bread. I have no idea if it’s true or not but that was enough to give me an excuse to whip up a couple of my old favourites for a super easy summer dinner for one – mushroom toast and bruschetta. So simple you don’t even need a recipe but here’s what I used and a few tips:

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  • Mushroom toast – fried up some red onion along with the mushrooms in olive oil and a little bit of butter, lots and lots of pepper and a dash of sea salt
  • Bruschetta – tomato, generous amount of basil, garlic to taste (see below), olive oil, salt
  • Preparing the toast – lightly toast some really good quality bread then rub with a garlic clove while still hot, this simple step adds so much flavour so don’t skip it! This is the garlic I add to the bruschetta mixture.

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“Good food is very often, even most often, simple food.” – Anthony Bourdain

 

 

 

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