![Mushroom and Autumn Vegetable Bruschetta Mushroom and Autumn Vegetable Bruschetta](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4de9ba7c-4c0c-49a9-a42e-68251d970a1e/Derivates/67f344bd-bf34-474c-ac06-d0a3f56c4c2f.jpg)
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Ingredients
Sourdough Starter
- 50 g sourdough starter (see tip)
- 100 g strong white bread flour
- 100 g filtered water
Ciabatta
- 300 g water
- 400 - 450 g strong white bread flour
- 10 g salt
- 2 Tbsp olive oil
- semolina, for dusting
Topping
- 250 g raw cashew nuts, soaked in warm water for approx. 1 hour
- 30 g fresh parsley, cut in pieces
- 1 lemon, finely grated zest and juice
- 70 g olive oil
- ½ tsp mustard
- ½ tsp sweet paprika
- 1 tsp salt
- 1 pinch ground black pepper
- 3 garlic cloves
- 200 g leeks, cut in pieces
- 200 g broccoli, cut in strips
- 200 g fresh mushrooms, cut in pieces
- 100 g Swiss chard, cut in strips
- ½ tsp dried chilli flakes
Assembly
- 2 garlic cloves, halved for rubbing
- 30 g watercress, leaves only
- 1 Tbsp olive oil, for seasoning, plus extra for greasing
- ½ lemon, finely grated zest and juice
- Nutrition
- per 1 piece
- Calories
- 970 kJ / 232 kcal
- Protein
- 6 g
- Carbohydrates
- 25 g
- Fat
- 13 g
- Saturated Fat
- 2 g
- Fibre
- 1.7 g
- Sodium
- 224 mg
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