May 19, 2014


Serves 4


2 tsps Oil, Olive, extra virgin
1 clove Garlic, crushed
2 tsps Sun Dried Tomato Paste
200 g French Bread (4 x 50g slices), cut on an angle
225 g Mushrooms, sliced if large
50ml Vegetable Stock
2 tbsp Vinegar, All Types, balsamic
50g Gorgonzola cheese
Black pepper
4 leaves Basil to garnish


Preheat the grill.

1.Mix together the olive oil, garlic and tomato puree. Spread onto the slices of bread. Grill until lightly browned.
2.Meanwhile, simmer the mushrooms in the stock for about 4-5 minutes, until the liquid has evaporated. Add the
balsamic vinegar, stirring to coat the mushrooms.
3.Put the slices of bread onto 4 serving plates and top with the mushrooms, spooning over the juices. Crumble the
cheese on top and season with black pepper. Serve, garnished with basil leaves.

La Femme
It was one of those weeks when Gorgonzola was not to be found in KL, well not anywhere I looked at least, so I substituted Danish Blue which worked perfectly obviously. The recipe was tasty but it didn’t really look like a “dinner party dish”, more of an observation rather than a complaint…

Wine Matching:

There are some pretty strong flavours in this and luckily we were tasting powerful Shiraz-based wines that coped admirably.

Le Vin:
Pillar Box Red, (Shiraz/Cabernet/Merlot), Henry’s Drive,  Padthaway, South  Australia, 2008, MYR72

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