The other day, like a lot of days was a mad morning of rushing and fretting. I was having a busy morning of paperwork sorting and general, stress making, admin and I gotten to about 1pm having only eaten a Banana.
As I had a only a limited supply of ingredients in my fridge and none of the motivation for making anything remotely challenging or fussy I opted for a standby classic, Bruschett.
- 100g chorizo, cut in cubes
- 100g chestnut mushrooms
- 150g cooked cannellini beans
- 2 tsp fresh thyme leaves
- 6-8 thick slices of good bread, I like spelt sourdough
- 1 clove of peeled garlic
- 1 tbs extra virgin olive oil, plus more for drizzling
- a wedge of lemon, for serving
Prepare the mushrooms by giving them a quick rinse and putting them on some absorbent paper to dry
Finely slice the chorizo into thin disks, and roughly chop mushrooms into small pieces and add them to a frying pan with 1 tablespoon of extra virgin olive oil.
Cook the chorizo and mushrooms on a medium/high heat for 5-10 minutes until chorizo turns golden and the mushrooms are soft
Add the cannellini beans with the thyme leaves and approximately 1 tbs of the the juices from their tin. Season with a generous grinding of black pepper, and give the pan a good mix
After adding the cannellini beans, keep the pan in the heat for a further 5 minutes or until the beans are hot. Toast your bread in this final five minutes, then rub the surface of the toast with the clove of garlic and drizzle with a little extra virgin olive oil.
Pile the toppings onto your bread, finish with a final drizzle of olive oil and a squeeze of lemon. Enjoy warm.