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Bruschetta Alla Contadina

Try Kate's Bruschetta recipe!


  • Thick cut bread

  • 100 g rocket

  • One basket of full cream ricotta

  • One wedge of parmesan cheese

  • 2 brown onions

  • button mushrooms

  • Extra virgin olive oil

  • Pinch of salt

  • Cracked pepper

  • 1 lemon

  • One clove of garlic

  • One pear

  • Grated parmesan

  • Caramelised balsamic vinegar


  • 1.

    Crush garlic.

  • 2.

    Finely chop onion and mushrooms.

  • 3.

    Toast the bread.

  • 4.

    Put a table spoon of butter into the hot pan and add the garlic.

  • 5.

    When garlic is slight brown, add mushrooms.

  • 6.

    Cook mushrooms until lightly brown. Remove and let cool in a bowl.

  • 7.

    Add a tablespoon of butter to hot pan and add onion, cook until brown. Place in a separate bowl to cool.

  • 8.

    Once bread is toasted drizzle olive oil over bread. Chop garlic in half and rub the open garlic over the toast for flavour, sprinkle a dusting of Parmesan.

  • 9.

    Spread a tablespoon of ricotta over toast.

  • 10.

    Spread onion and mushroom over the top.

  • 11.

    Place rocket in bowl, Squeeze lemon and sprinkle sugar all over rocket for added flavour.  Use your hands to toss the rocket to mix flavours.

  • 12.

    Sprinkle rocket over the mushroom and onions.

  • 13.

    Shave Parmesan over the top as desired.

  • 14.

    Shave the pear and place over the top for decoration.

  • 15.

    Drizzle olive oil and caramelised balsamic vinegar for added flavour.

  • 16.

    Salt and pepper as desired.

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