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Chorizo, mushrooms and brie on sourdough
Chorizo, mushrooms and brie on sourdough
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Impress your guests with savory chorizo, mushroom, and brie on crispy sourdough.
Ingredients:
  • 200g brown mushrooms, halved
  • 2.00 garlic clove, crushed
  • 18.20 gm olive oil
  • 2 chorizo sausages, thinly sliced diagonally
  • 12 slices Multigrain Sourdough Vienna*
  • 100g brie, thinly sliced
  • Baby rocket leaves, to serve
  • Basil leaves, to serve
  • 40g baby rocket leaves
  • 250.00 ml basil leaves
  • 25g parmesan
  • 40g pine nut
  • 60ml olive oil
Instructions:
  • Combine rocket, basil, garlic, parmesan, and pine nuts in a food processor and pulse until finely chopped. While the processor is running, slowly pour in the oil to create a smooth consistency. Season with salt and pepper.
  • Preheat a barbecue grill or chargrill to medium-high heat. Toss mushrooms, garlic, and oil in a bowl. Season with salt and pepper. Grill the mushroom mixture, turning occasionally, for 3-5 mins until golden brown and tender. Transfer to a serving bowl.
  • Grill the chorizo for 1 minute on each side until caramelized and add to the bowl with the mushroom mixture. Then, grill the bread for 1 minute on each side until lightly charred, and transfer to a serving platter.
  • Place the brie evenly on top of the bread. Spoon the flavorful chorizo mixture over the brie. Add a handful of fresh rocket and basil on top. Finish by drizzling with pesto and season to taste.

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