PIZZARELLA & PORCINI BRUSCHETTA
BY VINCENZO'S PLATE
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INGREDIENTS


METHOD

  1. Drizzle 2 tablespoons of EVOO into a small frying pan & heat up on the stove.
  2. Cut the mushrooms in small pieces & chop up fresh parsley leaves, add to the pan once hot. Stir to coat each mushroom well with oil & parsley.
  3. Heat up the BBQ & lightly grill pane di casa bread on both sides.
  4. Slice 2 pieces of Vannella Pizzarella Cheese (approx. 1cm thick) & place them on top of the bread.
  5. Put the bread inside the oven, (using the grill setting) until the cheese melts.
  6. Once ready, remove from oven & place on a serving plate or chopping board.
  7. Scoop up mushrooms & place them on top of each slice.
  8. Serve & enjoy!


CHECK OUT OUR PIZZARELLA THAT WAS USED IN THIS RECIPE


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Phone: 02 8216 1828

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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828


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For the latest on Vannella Cheese News!

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Unit 6, 4-6 Lilian Fowler Place, Marrickville NSW 2204
Phone: 02 8216 1828