Ciabatta is griddled and rubbed with a garlic clove, then topped with a baked portobello mushroom, roasted red peppers and goat's cheese in this delicious recipe. Serve as a starter or a main course.
- 4 thick slices ciabatta
- 2 garlic cloves
- 50g butter
- Black pepper
- 4 large flat mushrooms
- 200g roasted red peppers from a jar, liquid drained
- 150g goat's cheese, firm, sliced into 4
- 1 tbsp. oil
Mince one of the garlic cloves. Mix with the butter and black pepper. Remove the stalks from the mushrooms and arrange in a baking tray. Top with the garlic butter, stalk side up, then roasted red peppers, then goat's cheese. Bake at 170C for 10-15 minutes or until the mushrooms are tender and the cheese melted.
Meanwhile, heat a griddle pan over a medium heat. Brush the ciabatta slices on either side with oil. Griddle the ciabatta on either side for 30 seconds or until toasted and lightly charred. Cut the garlic clove in half and rub all over both sides of the ciabatta.
To serve, top each ciabatta slice with a baked mushroom along with any juices.